Ingredients

500 gr. margherita type pasta

400 gr. fresh sardines

1/2 Kg. mountain fennel

1 saffron

2 onion

3 salted anchovy fillets

50 gr. sultanas

50 gr. pine nuts

extra virgin olive oil qb

Salt to taste

Preparation

Boil the *fennels in plenty of salted water, drain them, taking care not to throw away the water and chop them. Separately, fry the chopped anchovies and finely chopped onions in 3 tablespoons of oil. Clean the sardines and remove the bones, removing the head and tail; cut into pieces and brown in the sautéed onion and anchovies. Add the fennel, salt and leave to cook over low heat for about ten minutes. Add the sultanas and pine nuts and the saffron sachet. Boil the bucatini in the fennel water, drain them al dente and mix vigorously with the prepared seasoning; let it rest for about ten minutes before serving.

* If you don't have fresh fennel, you can easily use 300g of it Giafar Sicilian fennel sauce