Fresh and light pasta with unique flavors of saffron, fennel, lemon and capers, topped with a pine nut and panko breadcrumb mix.
Not long ago I was sitting around watching the Anthony Bourdain show. Do you guys watch that show" I totally envy his job, traveling all over the world experiencing cultures, eating food AND getting paid for it- can you say dream job!" The only exception is when he?s slaughtering an animal or devouring some strange animal body part. But no one is perfect and I usually just close my eyes during those parts. =) So for this particular episode he was in Sicily and mentioned a dish made of sardines, fennel, saffron and pine nuts. The flavors sounded so good (minus the sardines) I knew I had to make my own version of this Italian pasta favorite. I substituted the sardines with capers and added white wine because well, I will add wine to anything if I get a chance. I love this dish because…
It looks really fancy even though it’s not really that involved.
It’s a healthy pasta with a light sauce and that’s always a win in my book.
Um hello! it just tastes good!
Just be aware- saffron can be expensive at certain stores. I went to one market and they were selling the tiniest jar for $28!! Then I found a small bottle from Trader Joe’s for around $10. The bottle is usually really small because you don’t need much. For this recipe, I used 1/4 teaspoon, a little more than I usually do, since saffron is the star of the show for this recipe. Also, saffron will last a long time if you keep it in a cool dark place like your cupboard. It can last for years. You’ll see the saffron in the photo below. They are the little red threads.
So let’s make it already! To begin, cook the pasta according to package directions, reserving 1 cup liquid. This is something I always forget to do, even when I am developing the recipe myself. Ha! So try and remember this part. It really does make a difference (the w...