Bucatini pasta with sardines

Clean the finocchietti, remove the hard leaves, wash them well and boil them in a pot with boiling salted water for about 10 minutes, then drain, strizzateli and mince.

Save the cooking water to cook pasta.

Clean the pilchards, open a book, remove the innards, the central spine and head, then wash and dry them well.

Pour into a saucepan a glassful of oil, let them Saute chopped onion, when Golden add will be half the sardines and anchovies and stir well.

During cooking, pounded the fish with a wooden spoon until reduced to mush.

Sprinkle with a tablespoon of bread crumbs, toasted in the oven first, add salt and pepper to taste.

Add coarsely chopped pine nuts and raisins left first soaked in warm water.

Mix well, add the finocchietti, let stand for a few moments, then turn off and keep the sauce warm.

FRY in a pan with a little oil preserved sardines apart, gently so as not to break them pinwheels.

Salt lightly and keep them warm.

Bring to the boil the cooking water of the finocchietti, bake the bucatini al dente, drain and toss with a few tablespoons of sauce.

In an ovenproof dish do one layer of noodles, sprinkle fried sardines, then sauce, then another layer of noodles; cover with the remaining sauce, sealed with aluminum foil and put in oven at 180 degrees for 10 minutes.

Baked, remove the aluminum foil and serve immediately.