Ingredients
1/2
cup extra-virgin olive oil
1
large onion, very thinly sliced
1
large fresh fennel bulb, trimmed, halved, very thinly sliced
1/4
tsp dried crushed red pepper
3/4
pound perciatelli (thick hollow spaghetti) or linguine
1
cup fresh breadcrumbs, toasted
Directions
1.
Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
2.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
3.
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
4.
Test-kitchen tip: For fresh breadcrumbs, grind pieces of crustles French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.
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