Sicilian in inspiration, this recipe shows Arabic influences with the saffroned onions and currants, combined with the indigenous Sicilian ingredients of fennel and sun-dried tomatoes. While this pasta is very rich and complex in flavor, it’s inexpensive and easy to prepare.
As a variation, add grilled tuna chunks for an even more wonderful and filling pasta.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Meanwhile, warm the olive oil in a large sauté pan or skillet over medium heat. Add the onions and cook until tender and translucent. 8 to 10 minutes. Add the saffron and cook 1 minute. Then add the fennel, garlic, anchovy, and sun-dried tomatoes and cook until the fennel is softened, 3 to 4 minutes. Add the currants and then the greens and stir until the greens are wilted, 1 to 2 minutes.
Drain the pasta and toss quickly with the sauce to combine. Serve immediately. No cheese, please.
© 1992 Joyce Goldstein. All rights reserved.