0.0 – 0 reviews • Easy Main Dish
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
6 servings |
Ingredients
- 1/4 cup olive oil
- 1 cup sliced onions
- 8 anchovy fillets
- 1 fennel bulb cooked al dente, julienned
- 1 cup basic tomato sauce
- 1/4 cup pine nuts
- 1/4 cup dried currants
- 1/2 cup fresh dill
- 8 saffron threads
- 1 pound percatelli pasta
- Toasted bread crumbs
Instructions
- Saute the onions for 5 minutes until soft, add anchovies and cook until dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron dissolved in 3 tablespoons of water, let stand for 2 minutes to color the pasta, top with sauce and serve with toasted bread crumbs on top.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
457 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
69 g |
| Dietary Fiber |
5 g |
| Sugar |
10 g |
| Protein |
14 g |
| Cholesterol |
5 mg |
| Sodium |
416 mg |