Method:

Cook the Pasta: Boil salted water in a large pot and cook your pasta al dente according to the package instructions. Reserve some pasta water before draining.

Prepare the Sardines: If using fresh sardines, remove the bones and break them into pieces. If using canned sardines, simply drain them.

Make the Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and fennel slices, cooking until softened (about 5 minutes). Add minced garlic and cook for another 1-2 minutes.

Add Sardines and Saffron: Stir in the sardines and the saffron with its soaking liquid. Let the sardines cook for 3-4 minutes until they break apart and infuse the sauce.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sardine mixture, tossing to combine. If the sauce seems too dry, add a bit of reserved pasta water to loosen it up.

Final Touches: Stir in the toasted pine nuts and raisins. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Variations & Tips:

Substitutions: You can use herring or smelt instead of sardines if you prefer. For a vegetarian version, you could substitute anchovies for a similar salty taste.

Additions: For an extra punch, you can sprinkle a bit of grated pecorino cheese on top, although it’s not traditionally used in Sicily with this dish.

Raisins: If you’re not keen on the sweet-savory combo, you can omit the raisins, but they add an authentic Sicilian touch.