Islands: Sicily
Servings: 2 people
Difficulty level: 2
Main Dish
Prep time: 00:30
Cook time: 00:25

Preparation:
Prepare the sardines if using fresh.
Soak the raisins in warm water, to cover, in a small bowl. Bring a large pot of lightly-salted water to a boil. Cook the fennel bulb for 10 minutes. Reserve the liquid. Remove the bulb with a slotted spoon and pat dry. Finely chop the bulb.

PEEL and finely chop the onion.



Heat most of the olive oil in a skillet over moderate heat. Sauté the onion for a few minutes. Add the tomato paste with a ladle full of fennel cooking water.

Drain the raisins and add them along with the pine nuts. Cook for 5 minutes. OPEN the sardines flat and add them; cook for a few minutes, occasionally turning.



Reduce the heat to low and continue to cook, adding more fennel water as needed to prevent sticking.

Heat the remaining oil in a saucepan and cook the anchovies for a few minutes, over low heat, mashing them with a fork. Add them to the sardine sauce.

Prepare the pasta:
Bring the reserved fennel cooking water to a boil, adding more water. Cook the pasta "al dente." Drain and transfer to a serving plate. Mix in the sauce and serve with pecorino cheese.


Notes:
Fresh sardines have been used in Italian cooking since ancient times. They can be grilled, baked, fried, or incorporated into pasta for delicious sauces.

Wines:
Soave
White Chianti
Galestro

Ingredients:
Raisins /50 g
Fennel bulb 1
Small onion 1
Olive oil 5 tbs
Pine nuts /50 g
Fresh sardines 8 or canned, rinsed sardines
Dried macceroncini (small macaroni)/ or Conchiglie (shells)  1 lb/ 500 g
Anchovies in oil 3 fillets
Salt and freshly ground pepper to taste

Tools:
Bowl
Slotted spoon
Chef's knife
Cutting board
Wooden spoon
Large saucepan
Small saucepan
Skillet
Pasta pot
Colander
Wooden spoon