This traditional Sicilian dish uses "bucatini", i.e. hollow spaghetti (with a hole "buco").
3 tbsp | raisins | 30 g | |
3 tbsp | pine nuts [optional] | 22 g | |
1/4 cup | olive oil | 65 mL | |
1 | onions, finely chopped | 200 g | |
1 | fennels, chopped | 360 g | |
1/2 tbsp | fennel seeds [optional] | 3 g | |
280 g | bucatini, or spaghetti | ||
1 | dried chili peppers, minced | 0.4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (290 g)
Amount % Daily Value |
Calories 410 |
Fat 12 g 18 % |
Saturated
1.6 g
8 % |
Cholesterol 0 mg |
Sodium 210 mg 9 % |
Carbohydrate 66 g 22 % |
Fibre 5 g 21 % |
Sugars 7 g |
Net Carbs 61 g |
Protein 10 g |
Vitamin A 1 % |
Vitamin C 14 % |
Calcium 4 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | ½ |
Vegetables | 1 ½ |
Fats | 2 ½ |