Bucatini with Fennel and Anchovies

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.