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1
Wash the bulb fennel tops, and cut off hard parts of the stalks and the tougher sprigs.
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2
Save bulb for some other dish.
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3
Cook fennel tops and dill in three quarts salted water until tender, about 15 minutes.
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4
Scoop out fennel and dill, and set aside.
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5
Reserve fennel cooking water for cooking the pasta and moistening the sauce as it cooks.
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6
Soak currants (and tomato, if used) in saffron-tinted hot water for 10 minutes.
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7
In a wide, heavy skillet, gently cook the onions in the olive oil until they are soft and golden.
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8
Add the anchovies and crush them with the back of a fork.
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9
Cook one minute.
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10
Remove from heat.
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11
Roughly chop the fennel and dill (this can be done using the metal blade of a food processor and the on/ off button).
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12
Place the chopped fennel and dill, currants, tomato if used, soaking liquid, ground fennel seed, pine nuts and one-half cup of the reserved fennel cooking water in the skillet.
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13
Simmer, stirring, for two minutes to blend flavors.
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14
Fold in the sardines, crushing a few of them into the sauce.
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15
If sauce seems too dry, add a few tablespoons of the fennel water.
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16
Adjust seasoning with salt and pepper and set aside.
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17
Makes about two cups and can be prepared to this point in advance.
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18
Twenty minutes before serving, preheat the oven to 425 degrees.
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19
Cook the pasta in the reserved water and boil until barely tender.
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20
Drain pasta; toss with half the sauce and arrange in a baking-serving dish.
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21
Spread the remaining sauce on top.
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22
Cover with foil and set in the oven for five minutes.
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23
Serve very hot.
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24
Pass a cruet of olive oil.
