Bucatini with Fennel and Anchovies

Author: Canadian Living

The saltiness of anchovies perfectly balances the sweetness of raisins in this rustic dish that traces its roots to Sicily.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2002

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 teaspoon grated lemon rind
  • 2 tablespoons extra-virgin olive oil
  • 1 onion finely chopped
  • 1/4 cup pine nut
  • pinch salt
  • 12 oz bucatini pasta (or other long thick pasta)
  • 1/3 cup finely chopped sweet red pepper

Method

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 facts <b>Per serving:</b> about

  • Sodium 506 mg
  • Protein 16 g
  • Calories 528.0
  • Total fat 14 g
  • Cholesterol 3 mg
  • Saturated fat 2 g
  • Total carbohydrate 88 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 67.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Bucatini with Fennel and Anchovies

Login