Pasta con Sarde

[April B.]

Here is a traditional favorite from the island of
Sicily.

Pasta con Sarde

6 Tbs (90 ml) extra-virgin olive oil
1 medium onion, chopped
3 anchovies, rinsed and finely chopped
1/4 cup (60 ml) finely chopped feathery leaves
from fresh fennel
1/4 cup (60 ml) pine nuts (pignoli)
2 Tbs (30 ml) raisins soaked in hot water for 10
minutes and drained
1 can (3 3/4 oz, 106 g) sardines packed in oil, drained
1 lb (450 g) spaghetti, bucatini, or perciatelli, cooked
according to package directions and drained
1/4 cup (60 ml) toasted bread crumbs

Heat the oil in a large skillet over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the anchovies and
stir until they dissolve. Add the fennel leaves, pine nuts, raisins,
and sardines. Cook, stirring gently, for 5 minutes. Toss with the
cooked pasta and transfer to a serving bowl. Sprinkle with toasted
bread crumbs and toss gently. Serves 4 to 6.
;D