Best Pasta With Anchovies Currants Fennel And Pine Nuts Recipes

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SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS



Spaghetti with fennel, anchovies, currants, pine nuts & capers image

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

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves , finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants , soaked in boiling water for 5 mins and drained
2 ½ tbsp capers , rinsed
1 small pack flat-leaf parsley , leaves picked and finely chopped
75g pine nuts , toasted
good squeeze of lemon juice

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: PASTA CON LE ALICE



Pasta with Anchovies: Pasta con le Alice image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 pound dry bucatoni
2 heads fennel, thinly sliced
2 medium sweet white onions, thinly sliced
3 tablespoons olive oil
15 large anchovy fillets (in oil), 4 finely chopped
1 tablespoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons currants
2 tablespoons pine nuts
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley and mint

Steps:

  • In a large pot of boiling, salted water, cook the bucatoni.
  • Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
  • Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.

PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS



Pasta with Anchovies, Currants, Fennel, and Pine Nuts image

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

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

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.

PASTA WITH SARDINES AND FENNEL



Pasta With Sardines and Fennel image

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

1 cup coarse dry bread crumbs
Extra-virgin olive oil
Salt and pepper
Pinch of sugar
2 ounces fresh bushy fennel fronds, wild or cultivated, about 1 large handful
1/2 cup golden raisins
1/2 cup currants
1/2 cup white wine
1/2 teaspoon crumbled saffron
1 large onion, diced (about 2 cups)
2 small fennel bulbs, diced
4 anchovy fillets, roughly chopped
1/2 teaspoon fennel seeds, ground
1/2 teaspoon coriander seeds, ground
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 very fresh sardines (about 1 pound), cleaned and filleted (you will have about 6 ounces fillets; see note), or substitute large best-quality canned sardines, drained
1 pound bucatini or thick spaghetti
1/4 cup lightly toasted pine nuts
2 tablespoons chopped parsley
Lemon wedges, for garnish

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 ANCHOVIES, CURRANTS AND PINE NUTS



PASTA WITH ANCHOVIES, CURRANTS AND PINE NUTS image

Categories     Fish     Nut     Pasta

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup fresh breadcrumbs made from crustless French bread
12 ounces fettuccine
1/4 cup olive oil
3 garlic cloves, minced
10 anchovy fillets, chopped
1/2 cup currants
1/2 cup pine nuts
1/4 cup tomato paste
1/4 teaspoon dried crushed red pepper

Steps:

  • Stir breadcrumbs in skillet over medium heat until golden, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 2 cups cooking liquid. Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add anchovies, currants and pine nuts and saute 3 minutes. Stir in tomato paste, then reserved pasta cooking liquid; simmer until sauce thickens slightly, about 6 minutes. Add pasta and toss to coat. Season pasta with salt and pepper. Transfer to platter. Sprinkle with breadcrumbs and crushed red pepper and serve.

PASTA WITH FENNEL, SARDINES, AND PINE NUTS



Pasta with Fennel, Sardines, and Pine Nuts image

Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound penne, trenette, or other short pasta
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts
1 onion, finely chopped
2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds
4 garlic cloves, finely chopped
1 teaspoon coarse salt
Freshly ground pepper
2 cans (3.75 ounces each) sardines packed in olive oil
Grated zest and juice of 1 lemon, plus 1 lemon for serving

Steps:

  • Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
  • Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
  • Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
  • Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.

Nutrition Facts : Calories 571 g, Cholesterol 20 g, Fat 17 g, Fiber 13 g, Protein 28 g, Sodium 548 g

PASTA WITH TUNA, ANCHOVIES, PINE NUTS AND CURRANTS



Pasta With Tuna, Anchovies, Pine Nuts and Currants image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 6 first-course or 4 main-course servings

Number Of Ingredients 14

1 whole garlic clove, peeled and crushed in one piece
1 small onion, finely chopped
3 tablespoons extra-virgin olive oil, plus additional if needed
6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed
1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds)
2 tablespoons pine nuts
2 tablespoons currants
salt and freshly ground black pepper to taste
4 quarts water
1 tablespoon coarse sea salt
1 pound thin pappardelle or tagliatelle
12 ounces canned albacore tuna packed in olive oil, rinsed and drained
3 tablespoons finely minced flat-leaf parsley
1/2 cup toasted bread crumbs

Steps:

  • In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
  • Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
  • Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1966 milligrams, Sugar 6 grams

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