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
- 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
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
- Iron 29.0
- Folate 67.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 52.0