Chop the onion finely and put it in a pan with a ladle of water and the bay leaves. Let the onion cook over moderate heat until the water has evaporated completely and the onion is soft. Add the oil and fry for a few minutes. Combine the coarsely chopped anchovy fillets and continue cooking over high heat. When the onion is perfectly browned, add the olives and finally the pieces of sardines without bones. Allow to cook for a few minutes, add salt and keep warm until the pasta is cooked. Proceed to cook the pasta, drain it “al dente” and mix with the fish sauce. Before serving, sprinkle the dish with chopped fresh parsley.
Recipes with pasta Fabianelli on the blog La Tavola Allegra