Steps

1. Measure 100g of Mille Righe.
   🕒 01:08
2. Prepare 10g of fennel fronds by tearing them.
   🕒 02:05
3. Finely chop 2 large onions and thinly slice 20g of fennel.
   🕒 03:04
4. Bring water with 1% salt to a boil in a pot.
   🕒 02:18
5. Add Mille Righe and fennel fronds to the boiling water and start boiling for 13 minutes.
   🕒 02:28
6. After 5 minutes of boiling the pasta, remove the fennel fronds from the water.
   🕒 02:53
7. Finely chop the removed fennel fronds with a knife.
   🕒 06:08
8. Heat Extra Virgin Olive Oil in a frying pan and sauté the minced onion and sliced fennel. Key Tip: Sautéing the onion brings out its sweetness and aroma.
   🕒 03:53
9. Once the onion is softened, add the canned oil sardines (1 can) with their oil to the frying pan, crushing them lightly as you mix.
   🕒 04:29
10. Add lightly roasted 10g of pine nuts and 20g of raisins.
    🕒 04:56
11. Add saffron (to taste) and mix everything together.
    🕒 05:45
12. Add the finely chopped fennel fronds and some pasta cooking water to the sauce to infuse the sardine sauce with fennel flavor.
    🕒 06:37
13. Taste the sauce and adjust saltiness if necessary.
    🕒 06:56
14. Drain the cooked Mille Righe and add it to the frying pan with the sauce, tossing to coat thoroughly.
    🕒 09:08
15. Finish by adding and mixing in Extra Virgin Olive Oil.
    🕒 09:48
16. Plate the pasta. If desired, garnish with fennel fronds and sprinkle with fennel seeds (to taste). Key Tip: Sprinkling fennel seeds further enhances the fennel aroma.
    🕒 10:03