Pasta, Linguine w/Anchovies and Pine Nuts
 Photo by Tina Rupp - 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 linguine
- 1/4 teaspoon turmeric (optional)
- 1 cup fresh breadcrumbs, toasted*
- 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 and turmeric, if using.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Return pasta water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
Serves 4 From Sal Passalacqua of Dimaio Cucina, Berkeley Heights, NJ via “Bon Appétit�?September 2005 www.epicurious.com *To make fresh breadcrumbs, grind pieces of crustless French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes. Note: Original recipe called for 1/4 teaspoon saffron threads instead of turmeric. If using saffron, dissolve the threads in the reserved pasta water.
Nutritional Information: -
Serves: 4 -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/10/2005
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