Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Name: Pasta with Anchovies, Currants, Fennel, and Pine Nuts
Yield: 4 Servings
Ingredients: 1/2 cup extra-virgin olive oil; 8 anchovy fillets; 1 large onion, very thinly sliced; 1 large fresh fennel bulb, trimmed, halved, very thinly sliced; 1/4 teaspoon dried crushed red pepper; 2 plum tomatoes, chopped; 1/4 cup pine nuts; 1/4 cup dried currants; 3/4 pound perciatelli (thick hollow spaghetti) or linguine; 1/4 teaspoon saffron threads; 1 cup fresh breadcrumbs, toasted

By Sal PassalacquaPhotography by Tina Rupp

August 31, 2005

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Recipe notes