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maltatoday, WEDNESDAY, 17 MAY 2017 14 Food Mediterranean pasta dishes on Gourmet Today TV On last week's episode of Gourmet Today TV, Michael Diacono made some simple dishes that have a true Mediterranean feel. He loves to experiment with different pasta sauces, especially using simple ingredients you are likely to have in your own pantry. In his first recipe he makes a spaghetti dish with fennel, anchovies and topped with a gremolata. In his second recipe, he uses Maltese sausage and gbejniet with apples and walnut. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Spaghetti with fennel and anchovies Ingedients • 500g spaghetti • 1 bulb fennel, roughly diced • 2 cloves garlic, finely chopped • 1 tsp chilli flakes • 3 sundried tomatoes, finely chopped • 4 tbsp pine nuts • 4 tbsp black olives • 2 tbsp raisins • Handful mint • Handful fennel leaves • 12 anchovy fillets, marinated in oil • Handful parsley Gremolata • 1 clove garlic • 1 tsp chilli (optional) • 1 tsp rosemary • 2 handfuls breadcrumbs Method 1. Start by making the gremolata. Heat some olive oil in a separate pan and add the garlic, chilli, if using, and the rosemary and cook until fragrant. 2. Add the breadcrumbs and allow to fry until golden. Season with salt and pepper and remove from the heat and set aside. 3. Add the pasta to salted boiling water until al dente. 4. Heat the olive oil in the pan and add the diced fennel. 5. Add the garlic and the chilli flakes. 6. Add the sundried tomatoes and the pine nuts and season with salt and pepper. 7. Add the whole black olives and allow to simmer for a few mins until the fennel is soft. 8. Add the raisins, mint and the fennel leaves. 9. Add the pasta to the pan with the sauce with a little bit of the water from the pot and toss. 10. Add the anchovy fillets, reserving a few for the top. 11. Add the gremolata and the remaining anchovy fillets and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2017. Rigatoni Maltese sausage and apple and walnuts Ingedients • 500g rigatoni • 1 onion, finely chopped • 2 cloves garlic, finely chopped • 1/2 apple, finely chopped • 2 Maltese sausage • Handful walnuts • 2 large handfuls spinach • 2 fresh gbejniet Method 1. Heat some olive in a pan and add the onion and the garlic and cook until soft and translucent. 2. Add the apple. 3. Remove the sausage from its casing and add to the pan, breaking it up as you would with minced meat. 4. Add a little water from the pasta pot to the sauce to make sure it doesn't dry out. 5. Season with pepper only as the Maltese sausage is already salty. 6. Add the spinach and cook until wilted. 7. Add the rigatoni to the sauce with a little bit of the water from the pot. 8. Crumble the gbejniet over the top and toss. 9. Serve with pecorino shavings over the top. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2017.