Sicilian Pasta with Sardines

Ingredients

• 1 can Parrot Sardines
• 10 oz bucatini or spaghetti
• 1 fennel bulb, chopped
• ¼ cup raisins
• ¼ cup pine nuts
• 3 tbsp olive oil
• 1 onion, diced
• Saffron and salt, to taste

Directions

1. 1

   Soak the raisins in warm water; toast the pine nuts.

2. 2

   Sauté the onion and fennel in olive oil until soft.

3. 3

   Add the sardines, raisins, pine nuts and a pinch of saffron.

4. 4

   Toss with cooked pasta and a splash of pasta water. Serve warm.