Anchovy and fennel spaghetti, so simple and so fresh. It’s an unexpected flavor but guaranteed to satisfy. The idea of sweet and salty pasta always fascinates me. The aromatic fennel is fantastic with the salty anchovies, the sweetness of the onion and raisins. The pinch of red onion on the plate gives an appetizing appearance and an extraordinary taste. A gluten-free, vegetarian dish prepared with ingredients that promote anti-aging like amaranth, quinoa, anchovies and fennel.
Influenced by Sicilian cuisine, and the many versions of pasta con le sarde which is made with fresh sardines, wild fennel, local tomatoes, raisins, saffron and served with bucatini pasta. The diverse combination of those flavors incorporates Sicilian and Arab influence. Fresh sardines from the mediterranean waters and the wild island fennel from Sicily.
8 ounce packet of quinoa spaghetti (I used one made with quinoa, amaranth, brown rice)
1 small red onion, finely sliced
2 ounces flat fillet anchovies, drained
1 cup of raisins
1 fennel bulb, trimmed then thinly sliced
1/2 cup pignoli, toasted
In a sauté pan add a bit of olive oil and cook the trimmed and sliced fennel until tender and golden, then remove. Sauté the onions, adding the raisins and anchovies. Mix back in the cooked fennel then add the toasted pignoli. I separated them from cooking together because I want them to be crunchy and tender not over cooked. In a large pot of boiling water cook the pasta until tender. Drain and toss with the sauce.