| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | c | Minced onion |
| 4 | Flat anchovies; drained, patted dry and minced | |
| 1/3 | c | Minced fresh fennel leaves |
| 1/4 | c | Toasted pine nuts |
| 2 | tb | Raisins; plumped in hot water and drained |
| 1 | cn | (3 3/4-oz) sardines packed in oil; drained |
| 3/4 | lb | Percatelli |
| Toasted bread crumbs |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6521 In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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