PASTA MILANESE

Steps:

• Heat olive oil in a large skillet over medium heat. Add anchovies and cook until lightly browned, 1 minute.
• Add onions, fennel and garlic, and sweat until lightly golden, about 10 minutes.
• Add fennel seed, black pepper, red pepper flakes and a few pinches of salt. Cook until fragrant, 1 minute.
• Deglaze pan with white wine, scraping up any browned bits from the bottom, and cook until liquid reduces by one third, 3-5 minutes.
• Crush the tomatoes by hand and add to pot. Simmer sauce, stirring often, until thickened, 45 minutes. Taste and add salt as needed.
• As sauce finishes cooking, boil pasta until al dente. Drain and toss with sauce. Finish pasta with a sprinkle of toasted breadcrumbs and serve.