Fish and Tomato Pasta With Fennel Leaves

Name: Fish and Tomato Pasta With Fennel Leaves
Yield: 4 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

This was inspired by Sicilian home cooking.

Add the fish at the end for the best taste. Recipe by Kuromiruko

This was inspired by Sicilian home cooking.

Add the fish at the end for the best taste. Recipe by Kuromiruko

cookpad.japan @cookpad_jp

This was inspired by Sicilian home cooking.

Add the fish at the end for the best taste. Recipe by Kuromiruko

This was inspired by Sicilian home cooking.

Add the fish at the end for the best taste. Recipe by Kuromiruko

Saved

Ingredients

4 servings

400grams, heads intact Japanese anchovies
500 mlTomato sauce (canned)
1 stalkFennel leaves
3 tbspRaisins
1Pine nuts
1/4Onion (large)
2 tbspExtra virgin olive oil
250 gramsPasta (penne)

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Steps

1

Prepare the anchovies. Remove the heads, tails, and small bones and open them up.
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.
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.
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.