Pasta con le Sarde a Mare

Method

1. Put the fennel in boiling water and let it cook for 4-5 minutes.
2. Drain the fennel and reserve the cooking water.
3. In a pan, heat oil and sauté the chopped onion for 5 minutes over moderate heat.
4. Add the anchovy fillets and sauté for another 2-3 minutes.
5. Add some of the fennel cooking water, tomato paste, saffron, raisins, and pine nuts.
6. Chop the squeezed fennel and add it to the pan.
7. Add more water if needed and let it cook on low heat.
8. Meanwhile, toast bread cubes in a pan with oil.
9. Cook the spaghetti in the salted fennel water.
10. One minute before the pasta is done, transfer the spaghetti to the sauce pan and finish cooking with a little pasta water.
11. Serve the pasta topped with the crispy bread.