Bucatini with Sardines & Caramelized Fennel | TASTE

Ingredients

• Kosher salt
• 3 tbsp olive oil
• 2 anchovy filets, minced
• ¼ c panko
• ¼ tsp fennel seeds
• 1 lg fennel bulb, root end trimmed and fronds trimmed and reserved
• 1 sm yellow onion, chopped
• 4 garlic cloves, minced
• ¼ c yellow raisins, coarsely chopped
• ¼ c white wine
• 1 lb bucatini
• 2-3 cans sardines in olive oil, drained