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Receta Angel Hair Pasta With Fennel And Saffron

by Global Cookbook

Ingredientes

2 med bulbs fennel with fronds 1 lb dry angel hair pasta 2 Tbsp. extra virgin olive oil 2 sm red onions, minced (1 1/2 c.)

1/2 tsp fennel seeds 1/2 tsp saffron threads 3 Tbsp. currants or possibly raisins plumped in hot water and liquid removed 2 Tbsp. pine nuts

Direcciones

1. 6 SERVINGS DAIRY-FREE
2. This classic Sicilian dish is served in almost every restaurant on which island. Wild fennel, that has a more distinctive flavor than its cultivated cousin, is commonly used in Sicily. In the interest of convenience, we've used readily available cultivated fennel plus fennel seeds to boost the taste.
3. Bring large pot of lightly salted water to a boil.
4. Meanwhile, rinse and trim fennel, discarding stems but reserving fronds and bulbs. Set aside half the fronds. Chop remaining fronds; set aside. Add in fennel bulbs to boiling water and cook 10 min. Using slotted spoon, remove fennel bulbs. Dice bulbs and set aside.
5. Return water to a boil and add in pasta; stir to prevent sticking. Cook till tender, about 6 min. Drain pasta, reserving 1/2 c. cooking water.
6. While pasta is cooking, in large skillet, Heat 1 Tbsp. oil over low heat, Add in onions, fennel seeds and minced fronds and cook, stirring, till onions are tender, about 5 min.
7. In a c., combine saffron and 1 1/2 Tbsp. hot water; stir to blend and add in mix to skillet. Stir in diced fennel bulbs and cook, stirring, till fennel is very tender, about 15 min. Add in currants and pine nuts. If mix seems dry, add in spoonfuls of reserved pasta water to moisten.
8. Add in cooked pasta and remaining fronds to mix. Increase heat to medium and cook, stirring, 1 minute. Drizzle with remaining 1 Tbsp. oil, season with salt to taste and serve.

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