Pasta with Fennel

1. 1

   Soak the currants in warm water to cover.

2. 2

   Toast the pine nuts in a small dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes.

3. 3

   Bring a large pot of water to a boil and add salt.

4. 4

   Separate the fennel stalks and leaves from the bulb; chop the bulb.

5. 5

   Trim the feathery leaves, mince, and set aside.

6. 6

   Chop the stalks and put them in the boiling water.

7. 7

   Meanwhile, put the olive oil in a medium skillet or saucepan over medium heat; a minute later, add the onion, chopped fennel bulb, and fennel seeds if youre using them.

8. 8

   Cook, stirring occasionally, until the onion and fennel are softened, 5 to 10 minutes.

9. 9

   Add some salt and pepper.

10. 10

    Drain the currants and add them, along with all but a tablespoon of the pine nuts.

11. 11

    Scoop the chopped fennel stalks from the boiling water and add them, along with about 1/2 cup of the water.

12. 12

    Simmer while you cook the pasta.

13. 13

    When the pasta is tender but not mushy, drain it, reserving a little of the cooking water.

14. 14

    Put it in a bowl and add the sauce, along with a little of the reserved water if necessary.

15. 15

    Taste and adjust the seasoning, then garnish with a little of the fennel leaves and the remaining pine nuts.

* Per serving · 4 servings · Values may vary.