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Sardines, wild fennel, and pine nuts come together in this iconic Sicilian pasta bursting with fresh mediterranean flavors. Rich in omega-3s and protein, it supports heart health and may help lower cholesterol.
Bring a large pot of salted water to a boil. Add wild fennel fronds and cook for 3–4 minutes until softened. Remove with a slotted spoon, finely chop, and reserve the water for pasta.
In a skillet over medium-low heat, toast the pine nuts until golden, about 2–3 minutes, then set aside. Add the olive oil, then sauté onions and garlic until soft and fragrant but not browned, about 5 minutes.
Stir in anchovy fillets and cook until dissolved, then add the saffron (bloomed in 2 tbsp warm pasta water), raisins, and red pepper flakes. Cook for 2–3 minutes, letting the flavors meld.
Increase heat to medium and add sardine fillets. Cook gently, turning once until just opaque, about 2–3 minutes. Add the chopped fennel, toasted pine nuts, and season with salt and black pepper. Stir gently so sardines remain in pieces.
Boil bucatini in the reserved fennel water just until al dente. Reserve 1 cup pasta water, then drain. Toss pasta with the pan mixture, adding reserved water as needed for silkiness.
In a small skillet, toast breadcrumbs in a little olive oil over medium heat until golden and crisp, about 3 minutes. Sprinkle breadcrumbs over plated pasta before serving.
