Spaghetti Con Le Sarde

This recipe is traditionally made by Italian-Americans to celebrate the Catholic Feast of the Seven Fishes, which commemorates the wait for the midnight birth of Jesus (Vigilia di Natale).

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup olive oil, divided
• 1⁄4 teaspoon dried oregano
• 4  medium yellow onions, thinly sliced plus 1/2 minced
• 2  garlic cloves, finely chopped
• 2  teaspoons tomato paste
• 0.5 (28 ounce)  . can whole peeled tomatoes with juice, crushed
• 3  fresh basil leaves, rough chopped
•  salt & freshly ground black pepper, to taste
• 1  large fennel bulb, thinly sliced
• 1 1⁄4 lbs  fresh sardines, filleted chopped
• 2  tablespoons flour
• 4  anchovies, finely chopped
• 1  cup golden raisin, soaked for 30 minutes drained
• 1⁄4 cup pine nuts or 1⁄4 cup  almonds, lightly toasted
• 1⁄2 teaspoon saffron, crushed soaked in 1 tbsp warm water
• 1  lb spaghetti, cooked
• 2  tablespoons parsley, finely chopped

Directions

1. Heat 2 tbsp olive oil in a 4 qt saucepan over medium-high heat. Add oregano, minced onion, and garlic. Cook until soft (6 minutes).
2. Add tomato paste and cook until caramelized (about 2 minutes). Add tomatoes and cook until reduced (30 minutes).
3. Stir in basil and season with salt and pepper. Set sauce aside.
4. Bring a 4 qt saucepan of salted water to a boil. Add fennel and cook until tender (5 minutes). Drain and set aside.
5. Heat 1/4 cup olive oil in a 12 inch skillet over medium-high heat. Toss sardines in flour; add to skillet. Cook until golden brown turning occasionally (4 minutes).
6. Add remaining oil, sliced onions, reserved fennel, and anchovies. Cook until very soft (14 minutes).
7. Add reserved sauce, raisins, pine nuts, and saffron water. Cook to blend flavors (10 minutes). Add pasta and toss with sardine sauce.
8. Transfer to a large serving platter; sprinkle with parsley.