How to Prepare Award-winning Fish and Tomato Pasta With Fennel Leaves
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, How to Prepare Speedy Fish and Tomato Pasta With Fennel Leaves. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fish and Tomato Pasta With Fennel Leaves, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish and Tomato Pasta With Fennel Leaves delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish and Tomato Pasta With Fennel Leaves is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Fish and Tomato Pasta With Fennel Leaves using 8 ingredients and 4 steps. Here is how you cook that.
This was inspired by Sicilian home cooking.
Add the fish at the end for the best taste. Recipe by Kuromiruko
Ingredients and spices that need to be Prepare to make 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)
Steps to make Fish and Tomato Pasta With Fennel Leaves
- 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 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.
- 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.
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