Pasta With Anchovies Currants Fennel And Pine Nuts Recipes

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Spaghetti with fennel, anchovies, currants, pine nuts & capers image

Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple

Provided by Diana Henry

Categories Dinner, Lunch, Pasta, Supper

Time 25m

Yield Serves 4-5

Number Of Ingredients 11

Ingredients

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves , finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants , soaked in boiling water for 5 mins and drained
2 ½ tbsp capers , rinsed
1 small pack flat-leaf parsley , leaves picked and finely chopped
75g pine nuts , toasted
good squeeze of lemon juice

Steps:

Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium

PASTA WITH ANCHOVIES: PASTA CON LE ALICE

Pasta with Anchovies: Pasta con le Alice image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound dry bucatoni
2 heads fennel, thinly sliced
2 medium sweet white onions, thinly sliced
3 tablespoons olive oil
15 large anchovy fillets (in oil), 4 finely chopped
1 tablespoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons currants
2 tablespoons pine nuts
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley and mint

Steps:

In a large pot of boiling, salted water, cook the bucatoni.
Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.

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