Fish and Tomato Pasta With Fennel Leaves

Fish and Tomato Pasta With Fennel Leaves

This is a Sicilian-style tomato sauce pasta with Japanese anchovies. The raisins make this a really interesting recipe! The sweet and sour tomatoes balance well with the vinegar. The fennel leaves and stems really take away the smell of the fish!

Ingredients: 4 servings

Japanese anchovies
400 g, heads intact
Tomato sauce (canned)
400-500 ml
Fennel leaves
1 stalk
2-3 tablespoons
Pine nuts
as needed
Onion (large)
Extra virgin olive oil
1-2 tablespoons
Pasta (penne)
200-250 g


1. Prepare the anchovies. Remove the heads, tails, and small bones and open them up.
2. Wash the fennel leaves and stems well and cut into bite-sized pieces. Boil well covered in water with a small amount of salt! [Important] You will use the boiling liquid from boiling the fennel to boil the pasta, so keep it. Finely chop the onions.
3. Slowly sauté the onions in a hot frying pan with extra virgin olive oil. Add to the tomato sauce and bring to a boil. Then, add the boiled fennel leaves and stems. Add the raisins and pine nuts at this point.
4. Once the flavors have blended, add the opened up anchovies and let them cook through! Toss the pasta in the sauce and it's done.

Story Behind this Recipe

This was inspired by Sicilian home cooking.