Ingredients

• 1/2 cup extra-virgin olive oil
• 8 anchovy fillets
• 1 large onion, very thinly sliced
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 2 plum tomatoes, chopped
• 1/4 cup pine nuts
• 1/4 cup dried currants
• 3/4 pound perciatelli (thick hollow spaghetti) or linguine
• 1/4 teaspoon saffron threads
• 1 cup fresh breadcrumbs, toasted

Instructions

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.