1 BOXBARILLA® Spaghetti
1 BOXSARDINE FILLET CLEANED
2 cupsFENNEL
1 canITALIAN TOMATO PASTE
½ cupPINENUTS
¼ cupRAISINS
½ cupITALIAN BREAD CRUMBS
2 pc ONION
½ tsp.SAFFRON
FOR GARNISHFENNEL POLLEN AND FRONDS
FINISH WITH OLIVE OIL CAVIAR
SALT TO TASTE
In a stock pot add fennel stalks, saffron and salt. Bring to a boil and cook pasta till al-dente.
In another sauté pan add olive oil, diced onion, chopped fennel tops and cook for a 1 min. Then add pine nut, raisins, and few strands of saffron, cook for another min.
Add cleaned sardines and tomato paste and a little pasta water if needed and cook until sardines are done.
Mix in cooked pasta with the sauce. Use a knob of butter to if desired to finish the pasta.
Plate the pasta and sprinkle Italian bread crumbs.
Garnish with fennel pollen and fronds and finish with olive oil pearls/caviar.
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