Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Ingredients for Pasta with Anchovies, Currants, Fennel, and Pine Nuts

• 120ml extra-virgin olive oil

• 8 anchovy fillets

• 1 large onion, very thinly sliced

• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced

• 1/4 teaspoons dried crushed red pepper

• 2 plum tomatoes, chopped

• 40g pine nuts

• 40g dried currants

• 350g perciatelli (thick hollow spaghetti) or linguine

• 1/4 teaspoons saffron threads

• 110g fresh breadcrumbs, toasted

How to make Pasta with Anchovies, Currants, Fennel, and Pine Nuts

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 flavours; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

Drain pasta, reserving 240ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.