Take your tastebuds on a trip to Italy with this dish! Jam-packed with flavors, make this for an easy weeknight dinner with DaVinci Bowties.
1. Cook bowties in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup water.
2. Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe the pan clean.
3. Heat remaining oil in the pan over medium heat.
4. Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bowties.
5. To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.
Credit: Regina Foster @Regina.foodie
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