Spaghetti with canned sardine sauce

Cut the fennel bulb in half. Remove the tough core and trim the stalks. Keep in mind that fennel has a very distinct anise flavor and aroma, which is hardly noticeable when cooked. If you couldn't find fennel or don't like it, you can use a large onion as a substitute for a more familiar taste.

Slice the fennel (or onion) into thin strips. Heat olive oil in a deep sauté pan and add the sliced fennel.

Season with pepper and sauté for five minutes until golden brown. Follow the same process with the onion.

Soak raisins in boiling water for ten minutes and drain. Toast pine nuts in a dry skillet. Open cans of canned sardines and transfer the fish to a bowl. Remove all the bones and mash two-thirds of the fish with a fork. Add the sardines, along with the juice, raisins, nuts, salt, and pepper, to the sautéed fennel. Heat through and remove from heat.

Cook the spaghetti according to the instructions on the package and drain in a colander.

Stir hot pasta with sauce in a skillet, if necessary, season with additional spices.

Sprinkle with basil leaves and serve.