Summary

Ingredients

• 200 g pasta (bucatini or spahetti)
• 250 g sardines (oil sardines), skinless and bones
• 4 anchovy fillet (s), in oil
• 1 medium onion (s), chopped
• 2 tablespoon tomato (s), dried, pickled in oil, chopped
• 2 tablespoon tomato paste
• 30 g sultanas
• 30 g almond (s), blanched, chopped
• 100 ml white wine
• 2 teaspoons fennel seeds, ground
• 30 g breadcrumbs
• 1 tablespoon turmeric, ground
• 3 tablespoon olive oil, extra virgin
• 1 pinch (s) chili peppers, ground
• salt and pepper

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Instructions

1. Sauté the chopped onion in olive oil and add the finely chopped anchovy fillets. Continue to steam while stirring until the anchovies disintegrate and pour the wine over them. Add the chopped tomatoes and the tomato paste and reduce everything until thick. Add the chopped almonds, roasted in a pan without fat or oil, the sultanas and the fennel seeds. Then fold in the drained and roughly chopped sardine fillets and simmer for 10 minutes. Add some water if necessary. Season the sauce with salt, pepper and chili peppers. Salt carefully as the anchovies are very salty.
2. Add 1 tablespoon of turmeric to the pasta water, salt and cook the pasta in it until al dente. Add the pasta to the sardine sauce, mix well and let it steep briefly.
3. Roast the breadcrumbs brown without fat or oil, sprinkle over the pasta and serve.