Orecchiette with sardines

Cook the pasta al dente according to the instructions on the package. Drain, but collect 25 ml of cooking liquid per person.

Meanwhile cut the stems and a piece of the bottom of the fennel, halve in length, remove the hard core and cut into thin strips.

Drain the sardines, but collect 1.5 tbsp of oil per can. Remove the grits from the sardines and cut the fish into pieces. Cut the onions.

Heat the oil in a pan and fry the onion for 3 minutes on medium heat. Add the fennel and raisins and cook for 2 minutes.

Add half of the sardines, chilli flakes and 25 ml of cooking liquid per person and bring to the boil. Stew with the lid on the pan for 10 minutes on low heat.

Season the sauce with pepper and salt.

In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Let cool on a plate.

Meanwhile, pour the pasta through the fennel sauce and add the rest of the sardines. Cut the dill and garnish the pasta with the pine nuts and dill.