Ingredients
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 3 garlic cloves, crushed
- 60 g (2 1/4 oz/1 cup) fresh rustic or sourdough breadcrumbs
- 1 red onion, thinly sliced
- 1 medium fennel bulb, quartered and thinly sliced
- 3 roma (plum) tomatoes, peeled, seeded and chopped
- 40 g (1 1/2 oz) raisins
- 40 g (1 1/2 oz/1/4 cup) pine nuts, toasted
- 3-4 anchovy fillets, chopped
- 125 ml (4 fl oz/1/2 cup) white wine
- 1 tablespoon tomato paste (concentrated purée)
- 350 g (12 oz) butterflied sardine fillets
- 1/3 cup flat-leaf (Italian) parsley
- 500 g (1 lb 2 oz) spaghettini
Method
1. Heat 1 tablespoon oil and 1 clove crushed garlic in a large frying pan over medium heat. Add the breadcrumbs and cook, stirring, until lightly golden. Transfer to a plate.
2. Heat the remaining oil in the same pan over medium-low heat and cook the onion, fennel and remaining garlic for 8 minutes, or until soft. Add the tomato, raisins, pine nuts and anchovies and cook for a further 3 minutes. Stir in the wine, tomato paste and 125 ml (4 fl oz/1/2 cup) water. Simmer for 10 minutes, or until the mixture thickens slightly. Set aside.
3. Pat the sardines dry with paper towel. Cook the sardines in batches in a lightly greased frying pan over medium heat for 1 minute, or until cooked through. Take care not to overcook or they will break up. Set aside.
4. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain. Stir the sauce through the pasta. Add the sardines and parsley and half the breadcrumbs and toss gently. Sprinkle the remaining breadcrumbs over the top and serve immediately.
