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PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1/2 cup | 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 teaspoon | dried crushed red pepper |
| 2 | plum tomatoes, chopped |
| 1/4 cup | pine nuts |
| 1/4 cup | dried currants |
| 3/4 pound | perciatelli, (thick hollow spaghetti) or linguine |
| 1/4 teaspoon | saffron threads |
| 1 cup | fresh breadcrumbs, toasted |
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.
Makes 4 servings.
Bon Appétit
September 2005
Sal Passalacqua
Dimaio Cucina, Berkeley Heights, NJ
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