Pasta With Anchovies, Currants, Fennel, And Pine Nuts
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Onion (very thinly sliced)1 cup
Pine Nut1 cup
Currants (dried)1 tsp
Saffron ThreadsDirections:
1
Heat oil in large skillet over medium heat
2
Add anchovies; mash with back of fork
3
Add onion, fennel, and red pepper
4
Sauté vegetables until tender, about 5 minutes
5
Add tomatoes, pine nuts, and currants
6
Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper
7
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite
8
Drain pasta, reserving 1 cup cooking liquid
9
Add saffron to reserved liquid and stir to dissolve
10
Return pasta and saffron water to pot
11
Add tomato mixture; toss over low heat until sauce coats pasta
12
Mix in breadcrumbs and transfer to bowl
13
Heat oil in large skillet over medium heat
14
Add anchovies; mash with back of fork
15
Add onion, fennel, and red pepper
16
Sauté vegetables until tender, about 5 minutes
17
Add tomatoes, pine nuts, and currants
18
Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper
19
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite
20
Drain pasta, reserving 1 cup cooking liquid
21
Add saffron to reserved liquid and stir to dissolve
22
Return pasta and saffron water to pot
23
Add tomato mixture; toss over low heat until sauce coats pasta
24
Mix in breadcrumbs and transfer to bowl