SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
- Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
- Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS
Provided by Sal Passalacqua
Categories Fish Pasta Tomato Sauté Quick & Easy Dried Fruit Pine Nut Saffron Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- 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.
ELBOW MACARONI WITH PINE NUTS, LEMON AND FENNEL
Provided by Geoffrey Zakarian
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
- Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
- Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.
SICILIAN-STYLE PASTA WITH SARDINES
Steps:
- Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
- Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
- Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
SICILIAN PASTA WITH CAULIFLOWER
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the light green cauliflower that we can find in some farmers' markets in the United States. I found the recipe upon which this is based in Clifford A. Wright's first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily." And it is heavenly. The raisins or currants and saffron introduce a sweet element into the savory and salty mix.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.
- Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.
- Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 14 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1034 milligrams, Sugar 12 grams
PASTA WITH SARDINES AND FENNEL
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
- Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
- Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
- In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
- Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
- Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
- Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams
PASTA WITH CURRANTS AND PINE NUTS
In answer to a question in the threads. Something different for Pasta. This is a good Middle Eastern throw on pasta. I think it came from a Women Weekly book.
Provided by Latchy
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
- Add spices, cook stirring until fragrant.
- Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
- Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
- Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
Nutrition Facts : Calories 941.2, Fat 39, SaturatedFat 4.7, Sodium 246, Carbohydrate 138.6, Fiber 21.1, Sugar 13.8, Protein 17.5
PASTA WITH OLIVE OIL, ANCHOVIES AND FENNEL
Make and share this Pasta with Olive Oil, Anchovies and Fennel recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot with water and bring to a boil.
- Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
- Meanwhile, place the 2 tblsps olive oil in a large skillet.
- Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
- Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
- Cook, stirring, for 6-8 minutes, or until the greens are tender.
- Drain the pasta, reserving a little of the cooking liquid.
- Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
- Drizzle with the Olive Oil with Anchovies and Chili Peppers.
- Add the remaining chopped fennel and toss well.
- Taste, adjust the seasonings to your liking, and serve immediately.
Nutrition Facts : Calories 685.9, Fat 26.9, SaturatedFat 3.8, Cholesterol 1.7, Sodium 140.8, Carbohydrate 94.5, Fiber 7.4, Sugar 2.1, Protein 17.1
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