Bucatini with Fennel and Anchovies
The saltiness of anchovies perfectly balances the sweetness of raisins in this rustic dish that traces its roots to Sicily.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 528 |
| pro | 16 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 88 g |
| fibre | 9 g |
| chol | 3 mg |
| sodium | 506 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 29% |
| vit A | 8% |
| vit C | 52% |
| folate | 67% |
-
1/2 cup (125 mL) golden raisins
1 small bulb fennel
4 anchovy fillets, minced
1/2 cup (125 mL) chopped fresh parsley
4 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) extra-virgin olive oil
1 onion, finely chopped
1/4 cup (50 mL) pine nuts
Pinch salt Pinch
12 oz (375 g) bucatini or other long thick pasta
1/3 cup (75 mL) finely chopped sweet red pepper
Preparation:
In small bowl, cover raisins with hot water; set aside to soak.
Meanwhile, cut stems off fennel, reserving feathery fronds. Cut fennel lengthwise into quarters. In large pot of boiling salted water, cook fennel for 8 minutes. Drain; let cool. Cut into 1/2-inch (1 cm) cubes; place in separate bowl. Add anchovies, parsley, garlic and lemon rind; set aside.
In large skillet, heat oil over medium heat; cook onion, stirring occasionally, until starting to colour, about 4 minutes. Drain raisins and add to pan along with pine nuts; cook, stirring, for 1 minute. Add salt and fennel mixture; cook until fennel and onion are tender, about 10 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to skillet; add red pepper and toss to coat. Serve sprinkled with reserved fennel fronds.
Source
Canadian Living Magazine: November 2002
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