Tested till perfect Bucatini with Fennel and Anchovies

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 528 pro 16g total fat 14g sat. fat 2g
carb 88g fibre 9g chol 3mg sodium 506mg

% RDI:

calcium 7 iron 29 vit A 8 vit C 52
folate 67
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