Pasta con le Sarde

1. 1

   Soak raisins in a bowl of lukewarm water for 20 minutes.

2. 2

   In a large pot of boiling, salted water blanch fennel tops, 5 minutes.

3. 3

   Remove with a slotted spoon, pat dry and chop.

4. 4

   Return water to boiling and add pasta.

5. 5

   Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork.

6. 6

   Season with salt and pepper.

7. 7

   Add vinegar and let it evaporate, about 2 minutes.

8. 8

   Drain raisins, pat dry and add along with fennel and pine nuts.

9. 9

   Cook sauce 1 minute more.

10. 10

    When pasta is tender, drain and transfer to a large warmed serving dish.

11. 11

    Pour sauce over and toss very well.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.