Pasta con le sarde

Method

1. 1 Boil dill in salt water for 8 minutes, then remove, chop finely, and reserve the boiling water.
2. 2 Soak the raisins in a little warm water for 10 minutes, and soak the saffron stigmas separately to extract the color.
3. 3 Sauté thinly sliced onions in olive oil for 5 minutes, then add salted anchovies and mash until dissolved.
4. 4 Add the boneless sardines and stir-fry for 5 minutes, then add dill, raisins, pine nuts, and saffron water.
5. 5 Boil the noodles in dill broth for 8 minutes, then mix with the sauce and stir for 2 minutes.
6. 6 Toast breadcrumbs with a little oil for 3 minutes until golden and crispy, then sprinkle them over the noodles.

With an appliance

• Air fryer 47 min

  Replace step 6: mix the breadcrumbs with a teaspoon of oil and bake at 180 degrees for 4 minutes, shaking the basket halfway through; this is only slightly faster than pan-frying, but the crumbs brown evenly and you don't have to stir constantly.