Pasta: Spaghetti Saffron by Recipe Cottage

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	Spaghetti Saffron

		Spaghetti with Saffroned Onions, Greens, Sun-Dried Tomatoes, & Currants Serves 2 Salt 1/2 pound spaghetti 1/3 cup olive oil 2 1/2 cups sliced (1/4 inch) onions 1/4 teaspoon crushed saffron filaments, steeped 10 minutes in 2 tablespoons white wine 1 cup sliced (1/8 inch) fennel 2 teaspoons finely minced garlic 1 tablespoon finely minced anchovies 1/2 to 2/3 cup finely julienned sun-dried tomatoes 1/4 cup currants, plumped in hot water, drained 5 to 6 cups fine chiffonnade (strips) of Swiss chard or escarole Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Meanwhile, warm the olive oil in a large saute pan or skillet over medium heat. Add the onions and cook until tender and translucent, 8 to 10 minutes. Add the saffron and cook 1 minute. Then add the fennel, garlic, anchovy, and sun-dried tomatoes and cook until the fennel is softened, 3 to 4 minutes. Add the currants and then the greens and stir until the greens are wilted, 1 to 2 minutes. Drain the pasta and toss quickly with the sauce to combine. Serve immediately. Variation: add grilled tuna chunks.