Rec. Spaghetti with Saffroned Onions, Greens, Fennel, Sun-Dried Tomatoes & Currants

marsha-tbay

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This recipe is given by Joyce Goldstein, owner of Square One Restaurant, San Francisco, from Mediterranean Cooking by Arlene Feltman-Sailhac

This unusual pasta dish finds its roots in Sicily with the Arabic influences of saffroned onions and currants combined with indigenous fennel and sun-dried tomatoes. It is complex in flavor and rich in taste, yet inexpensive and easy to prepare.

1 c currants

1/4 tsp crushed saffron threads

2 tbsp dry white wine

coarse salt to taste

1# spaghetti

3/4 c olive oil

4 onions, sliced 1/4" thick

2 c 1/8" thick fennel slices

3/4 to 1 c finely julienned dry-packed sun-dried tomatoes (see note)

2 tablepsoons minced anchovy fillets

1 tbsp minced garlic

1-1/2# Swiss chard or escarole, trimmed, washed, dried & cut into a fine chiffonade

Assemble mise en place trays for this recipe (a tray with the ingredients pre-measured and placed in small bowls onto the tray)

In a small bowl combine the currants and hot water to cover. Set aside to plump for at least 10 minutes. In a small cup, combine the saffron and wine. Set aside to soak.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir to prevent clumping. Cook for about 12 minutes, or until al dente.

Meanwhile, in a large saute pan, heat the oil over med. heat. Add the onions and saute for about 4 mins. or until soft. Add the saffron mixture and cook for 1 min. Stir in the fennel, sun-dried tomatoes, anchovies and garlic and saute for 3 minutes.

Drain the currants and add to the onion mixture. Stir in the Swiss chard and cook, stirring, for about 2 minutes, or until wilted.

Drain the pasta and transfer to a large shallow bowl. Add the sauce, toss to combine, and serve immediately on warm plates.

note: sun-dried tomatoes vary widely in quality and saltiness. If they are sweet, use the larger amount called for in the recipe; if salty, use the lesser.

Joyce says "no cheese, please" on this pasta. However, she says, you could add some chunks of grilled tuna for an even more flavorful and filling dish.

 
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