A classic Sicilian pasta dish that can be made with fresh or canned sardines.  As canned is far easier to obtain, I chose that option.  It’s different from traditional pasta as it seems to be influenced by Arabic flavours, using saffron and raisins.  Because of the saltiness of the anchovies, the pops of sweet raisins and the aroma of saffron, this pasta dish truly stands out on its own.  Topped with crunchy toasted pine nuts and coarse fried breadcrumbs, I was amazed how the marriage of these combined textures and flavours made this dish dance on my palate.  There’s a few extra steps but well worth it, and it’s quite simple to make.