How To Make Spaghetti with Fennel, Anchovies, Currants, Pine Nuts & Capers
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 large fennel bulb, thinly sliced
- 4 cloves of garlic, minced
- 4 anchovy fillets, chopped
- 2 tbsp currants
- 2 tbsp pine nuts
- 2 tbsp capers
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
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Cook the spaghetti according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and cook until it starts to soften, about 5 minutes.
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Add the minced garlic and anchovies to the skillet and cook for another 2 minutes, until the anchovies have melted.
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Stir in the currants, pine nuts, and capers. Cook for 2-3 minutes, until the pine nuts are toasted and the currants are plump.
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Add the cooked spaghetti to the skillet and toss well to combine all the ingredients. Season with salt and pepper to taste.
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Serve the spaghetti with a sprinkle of grated Parmesan cheese on top.
Nutrition
- Calories : 380kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Cholesterol : 2mg
- Sodium : 400mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 10g
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