Pasta con le Sarde

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

Sauté onion and fennel in olive oil.

Add sardines, raisins, and pine nuts. Cook until sardines are done.

Toast breadcrumbs in olive oil until golden.

Dissolve saffron (optional) in water.

Combine pasta with sardine mixture. Add saffron if using. Adjust consistency with pasta water if needed.

Season with salt and pepper.

Garnish with parsley and toasted breadcrumbs.

Sprinkle with pecorino romano cheese, if desired.