Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Need a dairy free and pescatarian side dish? Pasta with Anchovies, Currants, Fennel, and Pine Nuts could be an excellent recipe to try. One serving contains 473 calories, 8g of protein, and 35g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have saffron threads, breadcrumbs, currants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.
Heat oil in large skillet over medium heat.
Add anchovies; mash with back of fork.
Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes.
Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1 cup cooking liquid.
Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot.
Add tomato mixture; toss over low heat until sauce coats pasta.
Mix in breadcrumbs and transfer to bowl.
For fresh breadcrumbs, grind pieces of crustles French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.