Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Prep:10 mins
Serves 4-5
2 fennel bulbs400g spaghetti50ml extra virgin olive oil3 garlic cloves, finely sliced100g jar anchovy fillets in olive oil, roughly chopped½tsp dried chilli flakes70g currants, soaked in boiling water for 5 mins and drained2 ½ tbsp capers, rinsed1 small pack flat-leaf parsley, leaves picked and finely chopped75g pine nuts, toastedgood squeeze of lemon juice
STEP 1Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.STEP 2Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.STEP 3Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
