Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Photo by Tina Rupp

Ingredients

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

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

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