Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Name: Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 8 fillets anchovy fillets; 237 milliliters fresh breadcrumbs, toasted; 59 milliliters dried currants; 1 large fresh fennel bulb, trimmed, halved, very thinly sliced; 118 milliliters extra-virgin olive oil; 1 large onion, very thinly sliced; 59 milliliters pine nuts; 2 plum tomatoes, chopped; 0 teaspoons dried crushed red pepper; 0 teaspoons saffron threads; 340 grams perciatelli (thick hollow spaghetti) or linguine

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.

Instructions

Heat oil in large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add anchovies; mash with back of fork.

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Anchovies

Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes.

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Red Pepper

Vegetable

Fennel

Onion

Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.

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Salt And Pepper

Pine Nuts

Currants

Tomato

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

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Pasta

Water

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Pot

Drain pasta, reserving 1 cup cooking liquid.

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Pasta

Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot.

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Saffron

Pasta

Water

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Pot

Add tomato mixture; toss over low heat until sauce coats pasta.

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Tomato

Pasta

Sauce

Mix in breadcrumbs and transfer to bowl.

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Breadcrumbs

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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.

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Fresh Breadcrumbs

French Bread