This is a traditional Sicilian pasta dish that beautifully blends Italian and Arabic cuisines. Born of necessity and culinary innovation, it is famous for its unique contrast of flavors, combining the oily richness of fresh sardines with sweet notes of fennel, raisins, and pine nuts.

Serves: 4 (entree) 8 (pasta course)

8 ounces pasta (double the recipe), we made fettuccine

3 tablespoons olive oil

1 medium yellow onion, sliced thinly

1 small bulb fennel core removed, sliced thinly, reserving the stalks and fronds

3-4 cloves garlic, minced

1 teaspoon dried oregano, crushed in your hands

Salt and Pepper to taste

2 dried Calabrian Chilis, chopped finely (1/2 teaspoon red pepper flakes), or to your taste and tolerance

1 (6.7 ounce/190g) tin of smoked sardines

2.5 ounces about 71g toasted pine nuts

1/2 cup pinot grigio

1/2-1/3 cup sultanas, soaked in the wine for 15-30 minutes.

Bring a large pot of water to a boil.  Add a small handful of salt.  Drop in the pasta and give it a stir.  Turn down the heat to medium high.  Let the pasta cook for 4-5 minutes, slightly undercooked.  Drain and reserve one coffee cup of the cooking liquid.

While the water is coming to a boil, place a large skillet on medium high heat.  Add the olive oil.  Let the oil heat for 30-40 seconds.  Add the onion and fennel and cook stirring occasionally until the onion is translucent and the fennel is beginning to get soft.  Add the garlic, oregano, salt, pepper, and chilis.  Let cook until the fennel is soft.  Add the raisins along with the wine.  Cook until the wine is almost completely cooked away.  Add the cooked pasta to the pan and give it a good toss to combine.  Add the sardines, toss again, adding some or all of the reserved cooking sauce and cook the pasta mixture for another minute to finish cooking the pasta and reduce the liquid.

To serve, top with toasted breadcrumbs, fennel fronds and drizzle with a bit of extra virgin olive oil.  We used lemon olive oil.

“Sawdust”

2 tablespoon/30ml olive oil

1 teaspoon/15ml garlic, thinly sliced

2 tablespoon/30ml pine nuts, chopped

2 tablespoon/30ml basil, chopped

1 cup/225ml fine homemade breadcrumbs , toasted

Pour oil and garlic in pan. Cook over low heat for 10 minutes.  Remove from heat, add crumbs and remaining ingredients. Pour sauce over the pasta, then sprinkle with the breadcrumbs.