Pasta con le sarde

This is a typical Sicilian pasta recipe inspired by the period when the Arabs ruled Sicily. A good combination of Mediterranean and Arabic flavors.

2 dl white wine

1 dl golden raisins

0,5 g saffron

3 table spoons olive oil

0,5 tea spoons fennel seeds

1 dl panko bread crumbs

0,5 fresh fennel

1 onion

10 anchovy

50 g pine nuts

500 g spaghettis

salt and pepper 

Add the wine in a saucepan and heat up. When boiling add the raisins and the saffron. Turn the heat off and set aside. Heat up half of the olive oil in a pan and fry the fennel seeds for 1 minute, add the panko and stir until the panko is golden. Set aside. Cut the fresh fennel and the onion in smaller pieces. Heat up the rest of the olive oil in pan and fry the fennel and onion for a few minutes. Cook the spaghettis. Add the wine and raisins to the fennel and onion. When the wine is almost resolved add the anchovy and the pine nuts and cook for 1-2 minutes. Add the al dente pasta and 1 dl pasta water to the pan and stir until pasta is covered with sauce. Sprinkle the panko over the pasta. Serve and enjoy.