Recipe courtesy of Sal Passalacqua
Show: Cooking Live
Save Recipe Print
45 min
20 min
25 min
6 servings



Saute the onions for 5 minutes until soft, add anchovies and cook until dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron dissolved in 3 tablespoons of water, let stand for 2 minutes to color the pasta, top with sauce and serve with toasted bread crumbs on top.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Spaghetti Mare e Monte

Recipe courtesy of David Rocco

Frutti di Mare

Recipe courtesy of Rachael Ray

Grilled Cioppino with Fire-Roasted Tomato and Vegetable Puree

Recipe courtesy of Guy Fieri

Caesar Salad with Crouton Collars

Recipe courtesy of Bob Blumer

Tapenade with Bruschetta

Recipe courtesy of Drew Nieporent

Chicken Potato Caesar Salad

Recipe courtesy of Food Network Kitchen

Roman Summer Salad

Recipe courtesy of Giada De Laurentiis

Puttanesca Tomato Salad with Fried Capers

Recipe courtesy of Rachael Ray

Herb-Crusted Sauteed Salmon Fillets with Pistou

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories