Home
Recipes
Spaghetti with fennel, anchovies, currants, pine nuts & capers

Spaghetti with fennel, anchovies, currants, pine nuts & capers served in a bowl

Spaghetti with fennel, anchovies, currants, pine nuts & capers

Name: Spaghetti with fennel, anchovies, currants, pine nuts & capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4-5
Ingredients: 2 fennel bulbs; 400g spaghetti; 50ml extra virgin olive oil; 3 garlic cloves finely sliced; 100g jar anchovy fillets in olive oil, roughly chopped; ½tsp dried chilli flakes; 70g currants soaked in boiling water for 5 mins and drained; 2 ½ tbsp capers rinsed; 1 small pack flat-leaf parsley leaves picked and finely chopped; 75g pine nuts toasted; good squeeze of lemon juice

Diana Henry

Save recipe

Serves 4-5

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.34 ratingsRate

loading...

Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicken schnitzel with brown butter & capers

A star rating of 4.8 out of 5.4 ratings

Griddled halloumi with watermelon & caper breadcrumbs

A star rating of 4.6 out of 5.15 ratings

Cheesy garlic baguette

A star rating of 4.5 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves

finely sliced
100g jar anchovy

fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants

soaked in boiling water for 5 mins and drained
2 ½ tbsp capers

rinsed
1 small pack flat-leaf parsley

leaves picked and finely chopped
75g pine nuts

toasted
good squeeze of lemon juice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (5)

kcal579
fat23g
saturates2g
carbs73g
sugars12g
fibre7g
protein17g
salt2.1g

Method

step 1

Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
step 2

Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
step 3

Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Recipe from Good Food magazine, June 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.34 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now