Bucatini with "Sardines in the Sea"
2 1/2 cups of bucatini pasta (long tubed pasta similar to macaroni)
2 cups of peeled, deseeded and chopped tomatoes
1 large bunch of wild fennel, cleaned, blanched and chopped
14 anchovies in oil
finely sliced and sauted onions
EVOO "Nocellara", breadcrumb
Clean the wild fennel and then boil in salted water for about 15 minutes.
Drain, reserving the cooking liquid and then chop roughly.
Cook the pasta in the retained water from the fennel.
Heat 4 tablespoons of EVOO in a frying pan over low heat, add the anchovies and break them down with a wooden spoon.
Add the sauted onion and chopped tomato and continue to cook for 5 minutes.
Finish the sauce off with the chopped wild fennel, some pepper and salt to taste.
Once the pasta is cooked al dente, add to the sauce and add some of the pasta cooking water.
Sprinkle with the toasted breadcrumbs and serve.