Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Ingredients

• ¼ teaspoon dried crushed red pepper
• 1 large fresh fennel bulb
• 1 large onion
• 1 cup fresh breadcrumbs
• ½ cup extra-virgin olive oil
• 8 anchovy fillets
• ¼ teaspoon saffron threads
• + 4 more ingredients
• • ¾ pound perciatelli (thick hollow spaghetti) or linguine
  • ¼ cup dried currants
  • ¼ cup pine nuts
  • 2 plum tomatoes

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. Meanwhi...

View full recipe at Epicurious