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Rigatoni with Fennel and Anchovies
Ingredients
  • 3 large fennel bulbs (about 2½ lb.)
  • ½ cup extra-virgin olive oil
  • 6 oil-packed anchovy fillets
  • 6 garlic cloves, thinly sliced
  • ½ tsp. crushed red pepper flakes
  • ½ cup (packed) mint leaves, plus more torn for serving
  • 1 orange or tangerine
  • 1 lemon
  • 1 lb. rigatoni
  • 3 oz. Pecorino Romano, finely grated (about 1½ cups)
Steps
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