Ingredients:
1 kg of pasta like bucatini, 5 bunches of wild fennel, gr. 800 fresh sardines scaled and boned, 1 small onion, 2 salted anchovies, tomato sauce, optional 1 teaspoon saffron 1 tablespoon pine nuts, two tablespoons of raisins, olive oil, salt and pepper.
Clean the fennel by removing the hard parts, wash them and cook them in plenty of lightly salted water.
Chop the fennel and onion. In a pan, let the onion with 4 tablespoons oil, add the fennel, saffron, clean the anchovies, chop salted anchovies, pine nuts and raisins, salt and pepper and let it simmer over a low heat for about 20 minutes,adding if necessary, during cooking, a few tablespoons of water of fennel.
Boil the pasta in the vegetable stock, cook al dente and toss and mix it thoroughly with the sauce.
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