Bucatini pasta with sardines Sicilian style

Ingredients:

• 340 g bucatini pasta
• 1/3 cup golden raisins
• 1/4 cup + 2 tsp extra-virgin olive oil + extra for drizzling
• 2 tbsp. breadcrumbs
• 1.5 tsp chopped fennel seeds
• 1 small onion, thinly sliced
• 1 small fennel root, thinly sliced, greens chopped
• 1/4 cup pine nuts
• A pinch of ground turmeric
• 1 can (110 - 140 g) boneless canned sardines in olive oil, patted dry

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Set aside 1 1/4 cups of the water and discard the rest. Set the saucepan aside.
2. Meanwhile, place the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons of olive oil with breadcrumbs and 0.5 teaspoon fennel seeds and toast in a large skillet over medium heat, stirring, until golden brown, about 3 minutes. Transfer to a bowl and season with salt and pepper.
3. Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium heat. Add the onion and fennel root and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric, and the remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes.
4. Stir in raisins, water, and 1/2 cup reserved pasta water; remove from heat.
5. Add the pasta, sardines, and fennel greens to the pan. Return to medium heat and cook, stirring until the pasta is completely coated, adding the remaining cooking water as needed. Season with salt and pepper to taste. Divide the pasta among bowls, drizzle with olive oil, and sprinkle with toasted breadcrumbs.