Recipe - Pasta Con Sarde A Mare

One fourth cup Olive oil
1 cup Sliced onions
8 Anchovy fillets
1 Fennel bulb cooked al dente;
julienned
1 cup Basic tomato sauce
One fourth cup Pine nuts
One fourth cup Dried currants
One half cup Fresh dill
8 Saffron threads
1 pound Percatelli pasta
Toasted bread crumbs

Saute the onions for 5 minutes until soft, add anchovies and cook until
dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to
taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add
fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron
dissolved in 3 tablespoons of water, let stand for 2 minutes to color the
pasta, top with sauce and serve with toasted bread crumbs on top.

Yield: 6