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Fish and Tomato Pasta With Fennel Leaves
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Chef :
cookpad.japanFish and Tomato Pasta With Fennel Leaves
This was inspired by Sicilian home cooking.
Ingredient
Food ration :
4 servings
500 ml
Tomato sauce (canned)
1 stalk
Fennel leaves
3 tbsp
Raisins
1/4
Onion (large)
2 tbsp
Extra virgin olive oil
250 grams
Pasta (penne)
Cooking instructions
* Step 1
Prepare the anchovies. Remove the heads, tails, and small bones and open them up.
* Step 2
Wash the fennel leaves and stems well and cut into bite-sized pieces. Boil well covered in water with a small amount of salt! [Important] You will use the boiling liquid from boiling the fennel to boil the pasta, so keep it. Finely chop the onions.
* Step 3
Slowly sauté the onions in a hot frying pan with extra virgin olive oil. Add to the tomato sauce and bring to a boil. Then, add the boiled fennel leaves and stems. Add the raisins and pine nuts at this point.
* Step 4
Once the flavors have blended, add the opened up anchovies and let them cook through! Toss the pasta in the sauce and it's done.
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