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Pasta with Fennel and Sardines

Pasta with Fennel and Sardines comes together with Tbls Dried Currants, Sun Dried Tomatoes Cut Into Small, Saffron Threads In Very Hot Water, Tbls Olive Oil, and Onion. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 6
• 2 pinch
• 6
• 1
• 7

Method (preview)

1. 1

   Feathery top of one large bulb fennel 2 tbls. dried currants 6 sun dried tomatoes cut into small pieces

2. 2

   Cook the fennel greens in 3 qts salted water until tender (15 minutes).

3. 3

   Scoop out the greens and drain.

4. 4

   Reserve the remaining water for cooking the pasta. (It makes a difference!)

5. 5

   Meanwhile, heat the olive oil in a wide heavy skillet, add the onions and gently cook them until they are golden.

6. 6

   Add the anchovies and mash them in well with a fork.

7. 7

   Cook for 1 minute and remove the skillet from the heat source.

8. 8

   Add the greens, currants, tomatoes and soaking liquid, fennel seeds

9. 9

   Cook for 2 minutes over moderate heat to blend the flavors.

10. 10

    Add the sardines crush them into the sauce.

11. 11

    If the sauce gets dry add some more fennel water.

12. 12

    Add salt and pepper.

13. 13

    Bring the fennel water back to a boil and add the pasta.

14. 14

    Cook until al dente.

15. 15

    Drain the pasta and toss with half of the pasta sauce.

16. 16

    Cover the pasta with the remaining pasta sauce.