500g egg vermicelli
2 tbsp extra virgin olive oil
1 cup fresh breadcrumbs
1 brown onion, finely diced
1 large garlic clove, finely chopped
1 large fennel bulb, finely chopped
2 ripe tomatoes, finely chopped
2 tbsp tomato paste
8 anchovy fillets
Large pinch of saffron, soaked in 2 tbsp hot water
¼ cup raisins
½ cup toasted pine nuts
15 fresh sardines, bones removed
¼ cup chopped parsley
Salt and pepper
Cook pasta according to packet directions. To toast breadcrumbs, in a medium-sized frypan add one tablespoon of olive oil and breadcrumbs, season with salt and pepper and toss for 4-6 minutes until golden in colour. Take off heat and drain on a paper towel.
For the sauce, fry onion, garlic and fennel in one tablespoon of olive oil for 10-13 mins or until soft. Then add in tomatoes and tomato paste and cook for a further five minutes. Add anchovies and saffron (together with the liquid) and cook for two minutes with constant stirring. Finally add raisins and pine nuts and some hot water to loosen the mixture.
In a separate frypan, fry off sardines and season with salt and pepper. Drain pasta and add to sauce. Top with crisp sardines, toasted breadcrumbs and parsley.