Pasta with Fennel

• 1/4 cup currants
• 1/4 cup pine nuts
• Salt and black pepper
• 1 fennel bulb, about 1 1/2 pounds
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 1 teaspoon fennel seeds, optional
• 1 pound bucatini or cut pasta, like penne or farfalle

1. Soak the currants in warm water to cover.
2. Toast the pine nuts in a small dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes.
3. Bring a large pot of water to a boil and add salt.
4. Separate the fennel stalks and leaves from the bulb; chop the bulb.
5. Trim the feathery leaves, mince, and set aside.
6. Chop the stalks and put them in the boiling water.
7. Meanwhile, put the olive oil in a medium skillet or saucepan over medium heat; a minute later, add the onion, chopped fennel bulb, and fennel seeds if youre using them.
8. Cook, stirring occasionally, until the onion and fennel are softened, 5 to 10 minutes.
9. Add some salt and pepper.
10. Drain the currants and add them, along with all but a tablespoon of the pine nuts.
11. Scoop the chopped fennel stalks from the boiling water and add them, along with about 1/2 cup of the water.
12. Simmer while you cook the pasta.
13. When the pasta is tender but not mushy, drain it, reserving a little of the cooking water.
14. Put it in a bowl and add the sauce, along with a little of the reserved water if necessary.
15. Taste and adjust the seasoning, then garnish with a little of the fennel leaves and the remaining pine nuts.

currants, pine nuts, salt, fennel bulb, extra virgin olive oil, onion, fennel seeds, bucatini

Taken from www.epicurious.com/recipes/food/views/pasta-with-fennel-385919 (may not work)