Pasta con le Sarde

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside, reserving some pasta water.

2. 2

   While the pasta cooks, thinly slice the fennel bulb and dice the onion and garlic.

3. 3

   In a large pan, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic and sauté until translucent.

4. 4

   Add the sliced fennel and cook until softened, about 5 minutes.

5. 5

   Add the sardines (along with their oil), golden raisins, and pine nuts to the pan. Cook for another 3-4 minutes, breaking up the sardines.

6. 6

   Heat the remaining 1 tbsp of olive oil in a small pan over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and set aside.

7. 7

   Add the cooked spaghetti to the pan with the sardine mixture. Toss well to combine, adding reserved pasta water as needed to loosen the sauce.

8. 8

   Season the dish with salt and black pepper to taste, then garnish with freshly chopped parsley and toasted breadcrumbs before serving.