Spaghetti with Anchovy Sauce

Try this delicious pasta dish:

Clean the fennel, quarter it and make it in the hearty salted water until it is translucent. Drain – reserving the water – chop the fennel. Chop the peeled onions and roast them in the hot olive oil until golden. Add the fennel, the tomato puree and the pine nuts. Stir and cook for 5 minutes until soft. Then add the anchovies, which have been thoroughly soaked, drained and finely chopped, the whipped cream and the cooking water. Simmer the sauce at low temperature for 20 minutes until creamy. Season with pepper. While the sauce is boiling, cook the spaghetti in salted water with olive oil for 10 to 12 minutes until al dente. Drain and drain thoroughly. Place in a warmed bowl and mix with the sauce. Serve immediately. Serve with romaine lettuce with onions in a vinegar and oil marinade. Variation: Add only 50 g anchovy fillets and 50 g oil sardines to the sauce form.

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