Fish and Tomato Pasta With Fennel Leaves
- 400 grams, heads intact Japanese anchovies
- 500 ml Tomato sauce (canned)
- 1 stalk Fennel leaves
- 3 tbsp Raisins
- 1 Pine nuts
- 1/4 Onion (large)
- 2 tbsp Extra virgin olive oil
- 250 grams Pasta (penne)
- Prepare the anchovies.
- Remove the heads, tails, and small bones and open them up.
- 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.
- Slowly saute 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.
- 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.
anchovies, stalk fennel, raisins, nuts, onion, olive oil, pasta
Taken from cookpad.com/us/recipes/154585-fish-and-tomato-pasta-with-fennel-leaves (may not work)