Pasta with Anchovies, Currants, Fennel, and Pine Nuts

35 mins (prep 35)
14 ingredients
makes 4 servings
Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta is a perfect example." This dish is a variation on the traditional Sicilian pasta made with sardines. Anchovies have replaced the sardines, but the flavors are still very authentic.

Categories:  quick-&-easy , italian , pasta~noodle-dish ,
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Serving Size (39.2 g)
Servings 4
Amount per Serving
Calories 318.23 Calories from Fat 318.06
% Daily Value *
Total Fat 35.34g 217.5%
Saturated Fat 4.5g 89.94%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.76mg 0.13%
Total Carbohydrate 1.1g 1.47%
Dietary Fiber 0.31 g 4.99%
Sugars 0.3 g %
Protein 1.16g 9.24%
Vitamin A 2.45IU% Vitamin C 0.07mg%
Calcium 1.65mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, dried crushed red pepper, plum tomatoes, dried currants, saffron threads, fresh breadcrumbs