Ingredients

• 1 pound fresh sardines, heads and central bones removed, well-rinsed
• Salt and freshly-ground black pepper
• About 1 cup coarsely-chopped fennel tops
• 1/4 cup raisins
• 2/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon toasted pine nuts (pignoli)
• 1 pound dried pasta such as spaghetti or penne

Instructions

1. Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.;