Pasta con Sarde

6 Tbs (90 ml) extra-virgin olive oil

1 medium onion, chopped

3 anchovies, rinsed and finely chopped

1/4 cup (60 ml) finely chopped feathery leaves

from fresh fennel

1/4 cup (60 ml) pine nuts (pignoli)

2 Tbs (30 ml) raisins soaked in hot water for 10

minutes and drained

1 can (3 3/4 oz, 106 g) sardines packed in oil, drained

1 lb (450 g) spaghetti, bucatini, or perciatelli, cooked

according to package directions and drained

1/4 cup (60 ml) toasted bread crumbs

Heat the oil in a large skillet over moderate heat and saute the onion

until tender but not brown, about 5 minutes. Add the anchovies and

stir until they dissolve. Add the fennel leaves, pine nuts, raisins,

and sardines. Cook, stirring gently, for 5 minutes. Toss with the

cooked pasta and transfer to a serving bowl. Sprinkle with toasted

bread crumbs and toss gently. Serves 4 to 6.