Pasta con le Sarde

Steps

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1. 1
   Use a food processor to finely chop the bread.
   ▶ ≈0:00
2. 2
   Toast the pine nuts in a pan with a little oil until golden and fragrant, then set aside to cool.
   ▶ ≈0:13
3. 3
   In the same pan, add a small amount of oil and fry the chopped bread until crispy and golden brown, then set aside.
   ▶ ≈0:36
4. 4
   Add oil to the pan and sauté the onion, fennel, and garlic until soft and fragrant.
   ▶ ≈0:58
5. 5
   Season with sea salt, black pepper, and hot red pepper flakes, stir, and cook briefly.
   ▶ ≈1:29
6. 6
   Add the anchovies and sauté until they melt completely into the sauce.
   ▶ ≈1:55
7. 7
   Stir in about 2 tablespoons of tomato paste and cook until the color deepens.
   ▶ ≈2:08
8. 8
   Soak the saffron in wine and add to the sauce, stirring well.
   ▶ ≈2:21
9. 9
   Cook the pasta in boiling salted water for about 10 minutes until al dente.
   ▶ ≈2:44
10. 10
    Drain the pasta and combine with the sauce and sardines in the pan, adding water as needed to achieve the desired consistency.
    ▶ ≈3:11
11. 11
    Toss the pasta thoroughly with the sauce and transfer to a serving bowl.
    ▶ ≈3:39
12. 12
    Top with the toasted breadcrumbs and pine nuts, then serve.
    ▶ ≈3:52