Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Sauté the Vegetables:

In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Add the Sardines:

If using fresh sardines, add them to the pan and cook for about 3-4 minutes until they are just cooked through. If using canned sardines, add them at this stage, along with the tomato paste, white wine (if using), and a splash of the reserved pasta water.

Combine Flavors:

Stir in the pine nuts, raisins, fennel fronds, salt, and pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld together. If it looks too dry, add more pasta water.

Toss the Pasta:

Add the cooked pasta to the pan and toss everything together until the pasta is well coated. Cook for another 2-3 minutes, letting it absorb the sauce.

Serve:

Divide the pasta into bowls, sprinkle with breadcrumbs and fresh parsley for garnish, and enjoy!

Variations

Vegetarian Option: Swap sardines for sautéed mushrooms or zucchini to keep the dish plant-based while maintaining a hearty texture.

Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.

Spicy Kick: Add a pinch of red pepper flakes while sautéing the onions for a bit of heat.