Angel Hair Pasta with Fennel and Saffron

Slice the fennel bulbs in half lengthwise, remove the core, and thinly slice into half-moons. Chop the fennel fronds and set aside separately.

Toast the fennel seeds in a large skillet over medium heat for about 1 minute until fragrant, then remove and set aside.

Pour the olive oil into the same skillet and add the chopped red onions, cooking for 3-4 minutes until softened and lightly golden.

Add the sliced fennel bulb to the skillet and sauté for 5-6 minutes, stirring occasionally, until the fennel is tender and begins to caramelize at the edges.

Steep the saffron threads in ¼ cup of warm water for 2 minutes to release their color and flavor.

Bring a large pot of salted water to a rolling boil and add the angel hair pasta, cooking according to package directions until al dente.

Pour the saffron water and toasted fennel seeds into the skillet with the fennel and onions, then add the drained currants or raisins and stir to combine.

Drain the cooked pasta, reserving ½ cup of pasta water, then add the pasta to the skillet with the fennel mixture.

Toss the pasta gently with the fennel and saffron mixture, adding pasta water a little at a time to create a light, silky sauce that coats the noodles.

Toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden and fragrant.

Divide the pasta among four serving bowls and garnish each portion with toasted pine nuts and the reserved fennel fronds.