1 pound spaghetti

1 onion, chopped
1/2 cup raisins
1 gallon water
1 bunch fresh finocchio (fennel)
1/4 cup olive oil
1/4 cup pine nuts
Salt and pepper

Cook a few stalks of the finocchio in the water, boiling and salted; remove finocchio and save water.

Chop up remainder of finocchio; brown with onion in hot olive oil, add raisins, pine nuts, salt and pepper, and heat through.

Cook spaghetti in boiling finocchio water; drain.

To serve, cover spaghetti with finocchio sauce.

Sprinkle with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Berthe Morisot: Sur l'herbe, 1874.

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