According to the Italian tradition, pasta with sardines has its origin in Sicily. It is a first course which can be prepared from March to September in the territory of origin, period in which fresh sardines just fished are available.
It is a dish which was created because of a need. A cook, having to feed a troop of soldiers with the few raw materials available, created this hearty pasta with sardines, wild fennel and pine nuts.
There are many versions, but it is in any case considered a first course sea and mountains that combines the typical products of the sea with those of the mountains.
Soften the raisins in warm water and boil the water to cook the pasta.
Chop the onion and fry it with oil, anchovies and water.
Add the sachet of saffron dissolved in water and the raisins. Cook for a few minutes.
At this point, it is time to add the sardines, fennel and pepper, cooking for a few minutes.
Throw the spaghetti into the boiling salted water and cook for the time indicated on the package.
When it's ready, add to the sauce and serve hot.
If you don't like the taste of the wild fennel, you can use a pinch of oregano.