Pasta con le sarde (sardine pasta)

Instructions

1. Soak the raisins in lukewarm water, then drain them.
2. Boil the fennel for 10 minutes in salted water, drain it while keeping the water, then chop it finely.
3. Sauté the onion and garlic in the oil, add the anchovies, then the chopped fennel, raisins and pine nuts. Cook for 5 minutes.
4. Add the cleaned sardines and let them cook gently for 5 minutes, mashing them with a fork.
5. Cook the pasta in the fennel cooking water, drain al dente and add it to the pan with the dissolved saffron.
6. Toss well, transfer to a dish and sprinkle with toasted breadcrumbs.