Pasta with Fennel

Directions

1. 1
   Soak the currants in warm water to cover.
2. 2
   Toast the pine nuts in a small dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes.
3. 3
   Bring a large pot of water to a boil and add salt.
4. 4
   Separate the fennel stalks and leaves from the bulb; chop the bulb.
5. 5
   Trim the feathery leaves, mince, and set aside.
6. 6
   Chop the stalks and put them in the boiling water.
7. 7
   Meanwhile, put the olive oil in a medium skillet or saucepan over medium heat; a minute later, add the onion, chopped fennel bulb, and fennel seeds if youre using them.
8. 8
   Cook, stirring occasionally, until the onion and fennel are softened, 5 to 10 minutes.
9. 9
   Add some salt and pepper.
10. 10
    Drain the currants and add them, along with all but a tablespoon of the pine nuts.
11. 11
    Scoop the chopped fennel stalks from the boiling water and add them, along with about 1/2 cup of the water.
12. 12
    Simmer while you cook the pasta.
13. 13
    When the pasta is tender but not mushy, drain it, reserving a little of the cooking water.
14. 14
    Put it in a bowl and add the sauce, along with a little of the reserved water if necessary.
15. 15
    Taste and adjust the seasoning, then garnish with a little of the fennel leaves and the remaining pine nuts.