2 Pasta con le sarde

Clean the pilchards, opening on the side of the abdomen but leaving the two halves together, then remove their heads and the plug.

Clean the fennel, retaining only the most tender; wash well and lessarlo for 10 minutes in two litres of salt water abundant; drain it (retaining its cooking water which will be used for), squeeze and tritatelo.

Wash the raisins passolina and let it soften in warm water for about 15 minutes.

Finely chop the onion, place it in a large pan or in a saucepan, cover with water and add salt.

Cook and then add 70 g of oil, a spoonful of tomato paste dissolved in a little water, pine nuts and raisins well squeezed.

Cook the vegetables and then place them in the container the sardines.

After about 10 minutes add the finocchietti, salt and pepper.

With and cook at very low heat, occasionally rivoltandole.

When they are cooked add the anchovies, wash, de-boned and grind the sample made in a pan, with the remaining oil.

Put on the heat the cooking water of fattahi and when will lift the boil lessatevi pasta, al dente scolandola.

Dress with the sauce and sardines; Let it rest a few minutes and serve.