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Categories:Viewed: 22 - Published at: 9 months ago
Ingredients
- 1/3 cup olive oil
- 1 cup minced onion
- 4 flat anchovies, drained, patted dry and minced
- 1/3 cup minced fresh fennel leaves
- 1/4 cup toasted pine nuts
- 2 tablespoons raisins, plumped in hot water and drained
- 3 3/4 -ounce can sardines packed in oil, drained
- 3/4 pound percatelli
- Toasted bread crumbs
Method
- In large skillet heat oil over moderate heat until hot.
- Add onion and cook, stirring occasionally, until golden.
- Add anchovies and cook, stirring, over low heat until melted.
- Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through.
- In a large pot of boiling salted water cook the percatelli until al dente.
- Drain.
- Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.
