Sicilian Pasta with Sardines, Pine Nuts, and Raisins

Prepare the sardines: clean, fillet, and cut into smaller pieces. Soak the raisins in warm water for 10 minutes, then drain. Soak saffron threads in one tablespoon of warm water. Chop the onion, mince the garlic, and thinly slice the fennel.

In a large skillet over medium heat, dry-toast the pine nuts until golden brown, then set aside. In the same skillet, if using, toast the breadcrumbs until golden, then set aside.

Add 2 tablespoons of olive oil to the skillet, then add the chopped onion and sliced fennel. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste, then pour in the white wine (if using) and let the alcohol evaporate. Add the soaked saffron with its water, the drained raisins, and half of the toasted pine nuts. Season with salt and pepper to taste.

Gently add the sardine fillets to the sauce and cook over low heat for 3-5 minutes, until the fish is cooked through. Avoid stirring too vigorously to keep the fillets intact.

Meanwhile, cook the pasta in salted water according to package directions until al dente. Drain, reserving about a cup of pasta cooking water. Add the pasta to the sauce and toss with fresh parsley. Add a splash of reserved cooking water if needed to create a creamier sauce. Serve immediately, garnished with the remaining toasted pine nuts and breadcrumbs.