Ingredients

The following ingredients have 2 Servings
  • 1 bulb fennel (small, lots of fronds approx 300g, roughly chop, boil in lightly salted water. Reserve water for pasta)
  • 2 tbsp pine nuts (18g - lightly dry fried to toast)
  • 1 oz bread (30g (1 small slice), made into crumbs)
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 clove garlic (large, crushed or finely chopped)
  • 2 tbsp raisins (22g)
  • 4 tbsp tomato paste
  • 4 anchovy fillets (finely chopped)
  • 7 oz pasta (200g - bucatini if pos or spaghetti, cooked in water from fennel)
  • 4 tbsp water (from pasta added to the sauce, approx)

Instruction

  • Trim the top and bottom from the fennel and roughly chop. Place it in a pan of water with a little salt, bring to a boil then reduce the het to a simmer. Cook until the fennel is tender, around 10 minutes. Remove the fennel from the water but reserve the pan of water. Allow the fennel to cool slightly before chopping finely.
  • While the fennel is cooking, toast the pine nuts in a dry skillet/frying pan until just slightly colored and set aside. Use the same pan to toast the breadcrumbs until dry and slightly browned. Set aside and mix through the sugar.
  • Warm the oil in a medium skillet/frying pan and add the garlic. Cook for a minute then add the fennel, pine nuts, raisins, tomato paste and anchovies. Cook over a medium heat, stirring regularly, while you cook the pasta.
  • Cook the pasta in the water from cooking the fennel until al dente.
  • Add around 1/4cup/4tbsp of the pasta water to the fennel sauce to loosen then add the cooked pasta and mix well so it is well coated by the sauce.
  • Serve with the breadcrumbs scattered over the top.