Pasta con le sarde

Ingredients

1kg of small fennel, 500 grams sardines, 600 grams bucatini pasta, 2 diced onions, 6 anchovies, 50 grams pine nuts, 50 grams dried sultanas, 50 grams roasted almonds, olive oil, salt and pepper.

Directions

Boil fennel in salted water, drain. Use same water to cook bucatini. Wash and remove spine from sardines cut and remove insides.
Cut cooked fennel and fry with diced onion, anchovy fillets, pepper, pine nuts, dried sultanas, oil and ½ sardines.
Place cook bucatini with 2/3 of sardine sauce. Place in casserole dish and place rest of sardines on cop.
Sprinkle sliced roasted almonds and place in oven for 10 minutes