Pasta With Anchovies, Currants, Fennel, And Pine Nuts

• 1/2 cup extra-virgin olive oil
• 8 anchovy fillets
• 1 large onion, very thinly sliced
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 2 plum tomatoes, chopped
• 1/4 cup pine nuts
• 1/4 cup dried currants
• 3/4 pound perciatelli (thick hollow spaghetti) or linguine
• 1/4 teaspoon saffron threads
• 1 cup fresh breadcrumbs, toasted

1. Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
3. Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

extravirgin olive oil, anchovy, onion, fresh fennel bulb, red pepper, tomatoes, pine nuts, currants, perciatelli, saffron threads, fresh breadcrumbs

Taken from www.epicurious.com/recipes/food/views/pasta-with-anchovies-currants-fennel-and-pine-nuts-232702 (may not work)