Chef John's Pasta con le Sarde
This is my version of Sicily's wonderful pasta con le sarde. I'm no survivalist, but like any responsible chef, I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them.
extra-virgin olive oil, divided
6
tablespoons
dry bread crumbs
¾
cup
saffron
1
pinch
white wine
¼
cup
bucatini pasta
8
ounces
diced yellow onion
1
cup
diced fennel bulb
1
cup
salt, or to taste
1
pinch
golden raisins
¼
cup
garlic, minced
2
cloves
anchovy fillet
1
toasted pine nuts
¼
cup
red pepper flakes
1
pinch
sardines packed in oil, drained and crumbled
2
(4 ounce) cans
chopped fennel fronds, or more to taste
3
tablespoons
 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
  Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
  Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
  Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
  Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
  Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
  Ladle into bowls and top with fennel fronds and toasted bread crumbs.
