Bucatini with Fennel and Anchovies
This recipe makes 4 servings
|Per serving: about||-|
|total fat||14 g|
|sat. fat||2 g|
- Portion size: 4
The saltiness of anchovies perfectly balances the sweetness of raisins in this rustic dish that traces its roots to Sicily.
- 1/2 cup 1/2cupgolden raisingolden raisins
- 1 small bulb 1small bulbfennel
- 4 4anchovy filletanchovy fillets, minced
- 1/2 cup 1/2cupchopped fresh parsley
- 4 4cloves garlic, minced
- 1 tsp 1tspgrated lemon rind
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1oniononions, finely chopped
- 1/4 cup 1/4cuppine nutpine nuts
- pinch pinchsalt
- 12 oz 12ozbucatini pasta, (or other long thick pasta)
- 1/3 cup 1/3cupfinely chopped sweet red peppersweet red peppers
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