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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1 c. Sliced onions
- 8 x Anchovy fillets
- 1 x Fennel bulb cooked al dente, julienned
- 1 c. Basic tomato sauce
- 1/4 c. Pine nuts
- 1/4 c. Dry currants
- 1/2 c. Fresh dill
- 8 x Saffron threads
- 1 lb Percatelli pasta
- Â Â Toasted bread crumbs
Direcciones
- Saute/fry the onions for 5 min till soft, add in anchovies and cook till dissolved, add in fennel, tomato, pine nuts, currants, salt and pepper to taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 min, add in fresh dill. Meanwhile, cook the pasta al dente, drain and add in saffron dissolved in 3 Tbsp. of water, let stand for 2 min to color the pasta, top with sauce and serve with toasted bread crumbs on top.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 908 | |
| Calories from Fat 635 | 70% |
| Total Fat 72.78g | 91% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1382mg | 58% |
| Potassium 2156mg | 62% |
| Total Carbs 65.38g | 17% |
| Dietary Fiber 14.1g | 47% |
| Sugars 39.95g | 27% |
| Protein 11.58g | 19% |
