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Pasta with Anchovies, Currants, Fennel, and Pine Nuts

By Sal Passalacqua

3.8

(29)

Image may contain Spaghetti Food and Pasta
Pasta with Anchovies, Currants, Fennel, and Pine NutsTina Rupp

Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta is a perfect example."

This dish is a variation on the traditional Sicilian pasta made with sardines. Anchovies have replaced the sardines, but the flavors are still very authentic.

Test-kitchen tip:

For fresh breadcrumbs, grind pieces of crustles French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.

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