Pasta con Sarde

1. Heat a large pot of water. Bring it to a boil.
2. Meanwhile, combine the currants, red-pepper flakes and wine in a small bowl. Set it aside.
3. Melt the butter in a small pan. Add the breadcrumbs and cook until golden brown.
4. Transfer the breadcrumbs in a bowl. Pour in two tablespoons of the olive oil. Set it aside.
5. Medium heat ½ cup olive oil in a deep heavy skillet. Add onions, garlic, fennel bulb, fennel seeds, and salt. Stir thoroughly until the fennel is tender, for 20 to 25 minutes.
6. Now add the wine mixture and the chopped sardines. Bring it to a boil. Lower the heat and bring it to a simmer, for 10 minutes.
7. Add enough salt to the boiling water until it tastes salty. Add the bucatini pasta. Cook it for 6 to 8 minutes, until properly cooked.
8. Once cooked, fold in the fennel-sardine mixture. Pour in the remaining tablespoons of olive oil. Add the fennel fronds, pine nuts, capers and breadcrumbs. Season with salt and pepper.
9. Sprinkle the pasta with the remaining breadcrumbs and fennel fords.
10. Serve it with coke or juice and enjoy!

Trivia

• Pasta con sarde is a Sicilian dish.
• The pasta contains ingredients like sardines, anchovies, fennels, and raisins.

To finish the dish, it is topped with breadcrumbs.