Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta is a perfect example." This dish is a variation on the traditional Sicilian pasta made with sardines. Anchovies have replaced the sardines, but the flavors are still very authentic.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Fish Pasta Tomato Sauté Quick & Easy Dried Fruit Pine Nut Saffron Fennel Bon Appétit
  • 1/4 cup dried currants
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon saffron threads
  • 1/4 cup pine nuts
  • 1/4 teaspoon dried crushed red pepper
  • 8 anchovy fillets
  • Carbohydrate 101 g(34%)
  • Cholesterol 7 mg(2%)
  • Fat 37 g(56%)
  • Fiber 8 g(33%)
  • Protein 20 g(40%)
  • Saturated Fat 5 g(25%)
  • Sodium 539 mg(22%)
  • Calories 804

Preparation 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. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. 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. Test-kitchen tip:For fresh breadcrumbs, grind pieces of crustles French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.

Preparation 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. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. 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. Test-kitchen tip:For fresh breadcrumbs, grind pieces of crustles French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.

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