Orecchiette with Fennel, Raisins, and Pine Nuts

Soak the raisins in white wine for 5 minutes

In a skillet, toast the pine nuts over low heat, stirring occasionally, for 4 minutes or until golden brown (if using toasted cashews, omit this step)

In a large pot of boiling salted water, cook the fennel bulb for 5 minutes or until tender

In a large skillet, heat the olive oil, add the anchovy fillets and cook over high heat for 1 minute, mashing them with a wooden spoon

Add the cooked fennel and cook for an additional 3 minutes or until lightly browned

Combine the pine nuts, raisins, and puffed red pepper flakes

Reduce heat and simmer for 5 minutes or until the liquid has evaporated

Cook the pasta in boiling salted water for 8-10 minutes or until al dente

Drain

Return the pasta to the empty pot and mix with the fennel sauce and 1/4 cup of grated Parmesan cheese

Transfer to a large bowl and sprinkle with remaining breadcrumbs and Parmesan cheese

Serve immediately.