Pasta with Sardinian fish

Ingredients for 2 servings:

• 200 g pasta (bucatini or spaghetti)
• 250 g sardines (oil sardines), skinless and boneless
• 4 anchovy fillets, in oil
• 1 medium-sized onion(s), chopped
• 2 tbsp tomatoes, dried, marinated in oil, chopped
• 2 tbsp tomato paste
• 30 g sultanas
• 30 g almond(s), blanched, chopped
• 100 ml white wine
• 2 tsp fennel seeds, ground
• 30 g breadcrumbs
• 1 tbsp turmeric, ground
• 3 tbsp extra virgin olive oil
• 1 pinch(s) of ground pepper
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pasta with sardines – a variation of the Sicilian classic

Sauté the chopped onion in olive oil and add the finely chopped anchovy fillets. Continue to sauté, stirring, until the anchovies have broken down and then pour in the wine. Add the chopped tomatoes and tomato paste and simmer until thickened. Toast the chopped almonds, sultanas, and fennel seeds in a pan without fat or oil. Then stir in the drained and roughly torn sardine fillets and simmer for 10 minutes. Add a little water if necessary. Season the sauce with salt, pepper, and peperoncini peppers. Carefully add salt, as the anchovies are very salty. Bring the pasta water to a boil with 1 tablespoon of turmeric, add salt, and cook the pasta until al dente. Add the pasta to the sardine sauce, mix well, and let it simmer for a moment. Toast the breadcrumbs without fat or oil until browned, sprinkle over the pasta, and serve.