Pasta con le Sarde (Sicilian Pasta with Sardines)

Instructions

1. Steep raisins and saffron: Place raisins and saffron in a small bowl. Pour in the white wine (or sub), warmed slightly. Let steep while you prep everything else — this plumps the raisins and extracts the saffron.
2. Make seasoned breadcrumbs: Heat 1½ tablespoons olive oil in a small skillet over medium heat. Add panko and ground fennel seed; toast, stirring frequently, until golden and fragrant. Season well with salt and pepper. Set aside.
3. Cook onion, fennel, and anchovies: Heat remaining 3 tablespoons olive oil in a large skillet over medium heat. Add onion and minced fennel bulb; cook, stirring occasionally, until very soft and sweet, about 10 minutes. Add anchovy fillets and cook, stirring, until they dissolve into the oil.
4. Deglaze and reduce: Add the wine-raisin-saffron mixture to the pan. Scrape up any browned bits. Simmer until the wine is almost fully evaporated.
5. Add pine nuts and sardines: Stir in the toasted pine nuts and sardine pieces. Cook gently, stirring carefully to avoid breaking up the fish too much, just until the sardines are cooked through, 2–3 minutes.
6. Cook pasta: Meanwhile, cook bucatini or spaghetti in well-salted water until al dente. Reserve at least ½ cup pasta cooking water before draining.
7. Finish: Transfer pasta directly to the skillet with tongs. Add about ¼ cup pasta water and toss, letting the starchy water emulsify with the sauce. Add more pasta water as needed — the sauce should coat the noodles without being dry. Finish with a generous drizzle of olive oil.
8. Serve: Toss in a small handful of breadcrumbs to lightly coat the pasta. Plate, then top each portion with a more generous mound of remaining breadcrumbs and a scattering of fennel fronds.