Ingredients: for 4 persons: 400 gr (16 oz) maccheroncelli pasta; 1 small white onion, finely chopped; 50 gr (2 oz) olive oil; a sprig of fennel; 50 gr (2 oz) raisins and pine nuts; 1 bunch of fresh fennel; 500 gr (16 oz) fresh, sardine fillets; salt and pepper; 1 sachet of saffron; bread crumbs.

Boil the water with the fennel. Wash and dry fillets of sardines, peel and chop the garlic and put to soak the raisins. With oils toast the pine nuts and brown the garlic. Add the sardines, stir until they are completely undone and add toasted pine nuts; combine with saffron. Add raisins and mix again. Remove the fennel, salt water and throw the pasta. Drain the pasta and add to the sauce, along with toasted bread crumbs. Serve it immediately.