Pasta With Anchovies: Pasta Con Le Alice
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 medium
White Onion (sweet, thinly sliced)3 tbsps
Olive Oil2 tbsps
Currants2 tbsps
Pine Nut1 tsp
Sugar1 tsp
Salt1 tsp
PepperDirections:
1
In a large pot of boiling, salted water, cook the bucatoni
2
Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent
3
When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture
4
Cook until fish is warm, about 2 minutes
5
Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper
6
Add the remaining anchovies and garnish with chopped parsley and mint
7
Strain the pasta and stir in remaining 1 teaspoon olive oil
8
Stir in fennel-anchovy mixture
9
Season with salt and pepper