INGREDIENTS 500 gr. Spaghetti 8 cherry tomatoes 4 anchovies 1 tablespoon Pesto Wild Fennel 1 tablespoon raisins 1 tablespoon Capers 1 tablespoon pine nuts 150 gr. Breadcrumbs Extra Virgin Olive Oil q.s.
Fry plenty of garlic in olive oil. Add some cherry tomatoes cutted into four pieces, sardines or anchovies, a tablespoon of Pesto Fennel, raisins, Capers and pine nuts. Stir-fry a few minutes. In another pan toast the breadcrumbs with a drizzle of extra virgin olive oil. When the pasta is cooked, season with the sauce and garnish with a sprinkling of breadcrumbs.
If raisins seems too dry, place it for a few minutes with lukewarm water.
