Trenette With Sardines

Preparation:

Preparation: Clean and open the sardines like a book; meanwhile boil the water for the pasta with a large tuft of fennel and salt. In a pan, simmer the onion with a little water; add oil, the drained and chopped fennel, 4 large spoonfuls of peeled and chopped tomatoes, the sardines, a handful of raisins and one of pine nuts, salt. Cook for ten minutes, mixing everything together and pulping the sardines. Cook the pasta in the fennel boiling water, adding 1 sachet of saffron. Drain the pasta and put it in the pan with the sauce.