Sicilian Fennel Pasta | With Crispy Spiced Breadcrumbs

Soak the raisins in the dry white wine for about 10 minutes to soften nicely. Cut off the fennel fronds (the delicate dill-like fronds) and set aside for serving, halve the bulbs, remove the core, and slice thinly into fine strips. Finely chop the onion and garlic.

Toast the pine nuts in a dry pan until golden brown, then transfer to a plate. In the same pan, pour 1 tablespoon of olive oil, add the breadcrumbs and a pinch of chili flakes, then toast over medium heat, stirring continuously, until golden and crispy (Sicilian 'mollica atturrata'). Set aside to cool.

Heat the remaining extra virgin olive oil in a large pan. Add the chopped onion and thinly sliced fennel. Sauté over medium heat for 8-10 minutes until the fennel softens and starts to caramelize lightly. Then add the crushed garlic and drained raisins, and season with salt and pepper to taste.