Recipe courtesy of Rocco DiSpirito

Pasta with Anchovies: Pasta con le Alice

  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 6 servings
Save Recipe

Ingredients

1 pound dry bucatoni

2 heads fennel, thinly sliced

2 medium sweet white onions, thinly sliced

3 tablespoons olive oil

15 large anchovy fillets (in oil), 4 finely chopped

1 tablespoon saffron threads, soaked in 2 tablespoons warm water

2 tablespoons currants

2 tablespoons pine nuts

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped parsley and mint

Directions

  1. In a large pot of boiling, salted water, cook the bucatoni.
  2. Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.
  3. Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pasta Piselli

Refrigerator Pasta Salad

Mushrooms with Pasta and Hazelnut Oil

Summertime Pasta Salad with Fresh Tuna

Herbed Chicken and Walnuts Over Pasta

Sicilian-Style Sardine Pasta with Bread Crumbs

Baked Fish Dugler-ini and Angel Hair Pasta

Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries

🤤 More Drool-Worthy Recipes