Pasta with Sardines

1. 1

   Fill a large pot with water, cover and bring to a boil.

2. 2

   Add salt and the fennel and cook until tender, about 8 minutes.

3. 3

   Remove with a slotted spoon and finely chop, discarding the core.

4. 4

   Reserve the water for cooking the pasta.

5. 5

   In a large nonreactive saucepan, heat 1/2 cup of the olive oil.

6. 6

   Add the sardines, onions and anchovies and cook over moderately high heat, stirring, until the onion begins to brown, about 5 minutes.

7. 7

   Add the fennel, pine nuts and currants and cook for 3 minutes.

8. 8

   Add all but 3 tablespoons of the tomato sauce, cover partially and cook over moderately low heat until thick, about 25 minutes.

9. 9

   Season with salt and pepper; keep warm.

10. 10

    Meanwhile, heat the remaining 1/4 cup of olive oil in a medium nonreactive skillet.

11. 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.

12. 12

    Transfer to a plate.

13. 13

    Return the pot of water to a boil, add the pasta and cook until al dente; drain well.

14. 14

    Return the pasta to the pot, add the sauce and toss over low heat for 1 minute.

15. 15

    Transfer to a warmed platter, top with 1/4 cup of the bread crumbs and serve immediately.

16. 16

    Pass the remaining crumbs at the table.

* Per serving · 4 servings · Values may vary.