Bucatini with Fennel and Anchovies
This recipe makes 4 servings
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 |
The saltiness of anchovies perfectly balances the sweetness of raisins in this rustic dish that traces its roots to Sicily.
Ingredients
- 1/2 cup golden raisins
- 1 small bulb fennel
- 4 anchovy fillets, minced
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1 tsp grated lemon rind
- 2 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 1/4 cup pine nuts
- pinch salt
- 12 oz bucatini pasta, (or other long thick pasta)
- 1/3 cup finely chopped sweet red peppers
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
- Keywords : Dinner; Main Course; Skillet; Anchovies; Fennel; Pasta; Red pepper;
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