Fish and Tomato Pasta With Fennel Leaves

• 400 grams, heads intact Japanese anchovies
• 500 ml Tomato sauce (canned)
• 1 stalk Fennel leaves
• 3 tbsp Raisins
• 1 Pine nuts
• 1/4 Onion (large)
• 2 tbsp Extra virgin olive oil
• 250 grams Pasta (penne)

1. Prepare the anchovies.
2. Remove the heads, tails, and small bones and open them up.
3. Wash the fennel leaves and stems well and cut into bite-sized pieces.
4. Boil well covered in water with a small amount of salt!
5. Important You will use the boiling liquid from boiling the fennel to boil the pasta, so keep it.
6. Finely chop the onions.
7. Slowly saute the onions in a hot frying pan with extra virgin olive oil.
8. Add to the tomato sauce and bring to a boil.
9. Then, add the boiled fennel leaves and stems.
10. Add the raisins and pine nuts at this point.
11. Once the flavors have blended, add the opened up anchovies and let them cook through!
12. Toss the pasta in the sauce and it's done.

anchovies, stalk fennel, raisins, nuts, onion, olive oil, pasta

Taken from cookpad.com/us/recipes/154585-fish-and-tomato-pasta-with-fennel-leaves (may not work)