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
Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.
Want an easy, delicious recipe that's both healthy and tastes amazing? Try this Shrimp Pasta recipe with DaVinci Elbow Macaroni for the perfect spring dish.