Pasta with Anchovies, Currants, Fennel, and Pine Nuts
A sophisticated Mediterranean pasta dish combining the salty depth of anchovies with sweet currants, aromatic fennel, and toasted pine nuts. This flavorful combination is enhanced with saffron and topped with crispy breadcrumbs.
Ingredients
- •½ cup extra-virgin olive oil
- •8 fillets anchovy fillets
- •1 large onion
- •1 large fennel bulb
- •¼ teaspoon dried crushed red pepper
- •2 whole plum tomatoes
- •¼ cup pine nuts
- •¼ cup dried currants
- •¾ pound perciatelli
- •¼ teaspoon saffron threads
- •1 cup fresh breadcrumbs
- •toasted
Cooking Instructions
- 1.
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.
10 min
- 2.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
12 min
- 3.
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
5 min
