Sicilian Pasta Salmon Sauce

• 1 (2 ounce) can anchovy fillets, undrained, or to taste
• 1 onion, chopped
• 1 teaspoon tomato paste
• 1 (7.5 ounce) can salmon, undrained, or more to taste
• 1/2 (7.5 ounce) can water
• 1/4 cup pine nuts, or to taste
• 1/4 cup raisins, or to taste
• salt and ground black pepper to taste
• 1 pinch saffron
• 1 (16 ounce) package spaghettini

1. Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
2. Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
4. Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.

anchovy, onion, tomato paste, salmon, water, pine nuts, raisins, salt, saffron, spaghettini

Taken from www.allrecipes.com/recipe/231976/sicilian-pasta-salmon-sauce/ (may not work)