St Josephs Pasta

Step 1: Soak raisins in saffron water for 30 minutes.

Step 2: Meanwhile, heat 2 tablespoons of olive oil in a sauté pan over moderate heat.

Step 3: Add one clove minced garlic but do not brown.

Step 4: Add the breadcrumbs and cook, stirring, until golden, about 5 minutes.

Step 5: Add pine nuts be careful they burn.

Step 6: Remove the crumbs from the pan and toss with the Parmesan, salt and black pepper to taste.

Pasta:

Step 7: Bring a large pot of heavily salted water to a boil.

Step 8: Add the pasta and cook until al dente, do not drain.

Sauce:

Step 9: In a large skillet, heat olive oil over medium heat.

Step 10: Add anchovies and stir to dissolve.

Step 11: Add the onions, remaining garlic, and fennel seed.

Step 12: Saute until lightly golden, about 10 minutes.

Step 13: Add the tomato paste.

Step 14: Add about half of the sardines and lightly break them up.

Step 15: Add the raisins and saffron along with their water; season with salt and pepper.

Step 16: Cook the mixture for about 5 minutes.

Step 17: Spoon the cooked pasta directly into pan with a pasta spoon, reserving the pasta water.

Step 18: Stir pasta well to coat with the sauce.

Step 19: Continue to add some of the reserved pasta cooking water if the sauce is too dry.

Step 20: Gently stir in the remaining sardines with the oil.

Step 21: Cook briefly just enough to heat the added sardines.

Step 22: Serve pasta topped with toasted breadcrumb mixture.