Bucatini with Fennel and Anchovies 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



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
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Bucatini with Fennel and Anchovies