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1
Fill a large pot with water, cover and bring to a boil.
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2
Add salt and the fennel and cook until tender, about 8 minutes.
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3
Remove with a slotted spoon and finely chop, discarding the core.
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4
Reserve the water for cooking the pasta.
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5
In a large nonreactive saucepan, heat 1/2 cup of the olive oil.
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6
Add the sardines, onions and anchovies and cook over moderately high heat, stirring, until the onion begins to brown, about 5 minutes.
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7
Add the fennel, pine nuts and currants and cook for 3 minutes.
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8
Add all but 3 tablespoons of the tomato sauce, cover partially and cook over moderately low heat until thick, about 25 minutes.
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9
Season with salt and pepper; keep warm.
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10
Meanwhile, heat the remaining 1/4 cup of olive oil in a medium nonreactive skillet.
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11
Add the reserved 3 tablespoons of tomato sauce and the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes.
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12
Transfer to a plate.
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13
Return the pot of water to a boil, add the pasta and cook until al dente; drain well.
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14
Return the pasta to the pot, add the sauce and toss over low heat for 1 minute.
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15
Transfer to a warmed platter, top with 1/4 cup of the bread crumbs and serve immediately.
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16
Pass the remaining crumbs at the table.
