This quick, protein-loaded pasta has a big punch of umami and heat in a simple olive oil sauce.
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 1 min. less than directed on package. Drain, reserving 1-1/2 cups pasta water.
- Meanwhile, heat ¼ cup oil, anchovies and garlic in large rondeau on medium heat. Cook 2- 3 min. or until anchovies are dissolved and garlic is softened. Add red pepper flakes; stir 1 min. or until fragrant.
- Add pasta and pasta water as needed to rondeau. Cook 2-3 min., tossing frequently until combined and heated through.
- Garnish with cheese and fennel fronds before serving.
