Recipe information
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
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Preparation
Step 1
Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Step 3
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.