Pasta: Fennel Sardines by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Pasta >> Fennel Sardines


	Fennel Sardines

		Pasta with Fennel and Sardines 'Pasta Con le Sarde' Feathery top of one large bulb fennel 2 tbls. dried currants 6 sun dried tomatoes cut into small pieces 2 pinches saffron threads in 1/4 cup very hot water 6 tbls. olive oil 1 Onion, chopped fine. 7 flat fillets of anchovy, drained rinsed and chopped fennel seeds to taste ( I use 1 Tbls) pine nuts (I use 1/3 cup) 2 4 oz cans of sardines ground pepper 1/2 lb. spaghetti or other pasta Cook the fennel greens in 3 qts salted water until tender (15 minutes). Scoop out the greens and drain. Reserve the remaining water for cooking the pasta. (It makes a difference!) Soak the currants and tomato in saffron tinted hot water for ten minutes. Meanwhile, heat the olive oil in a wide heavy skillet, add the onions and gently cook them until they are golden. Add the anchovies and mash them in well with a fork. Cook for 1 minute and remove the skillet from the heat source. When the fennel greens are cool enough to handle, put them into a food processor. I add a bit of the fennel water to assist in the process. Do not over process, leave it a bit course. Add the greens, currants, tomatoes and soaking liquid, fennel seeds , pine nuts and 1/2 cup of the reserved cooking water to the skillet. Cook for 2 minutes over moderate heat to blend the flavors. Add the sardines crush them into the sauce. If the sauce gets dry add some more fennel water. Add salt and pepper. Makes 2 cups. Bring the fennel water back to a boil and add the pasta. Cook until al dente. Drain the pasta and toss with half of the pasta sauce. Cover the pasta with the remaining pasta sauce.