Pasta Con Le Sarde
A traditional Sicilian pasta dish with sardines, anchovies, fennel, saffron, pine nuts, raisins, and breadcrumbs.
Nutrition per serving
Ingredients
Grain(2)
- Pasta- 320 gBucatini or spaghetti
- Breadcrumbs- 40 gplain, for toasting
Fish(2)
- Fresh Sardines- 400 gcleaned and filleted
- Anchovy Fillets- 6 filletsin oil, drained and chopped
Vegetable(2)
- Wild Fennel- 150 groughly chopped, fronds reserved
- Garlic- 2 clovesfinely minced
Spice(2)
- Saffron Threads- 0.5 ga generous pinch
- Black Pepper- 1 gfreshly ground, to taste
Nut(1)
- Pine Nuts- 30 gtoasted
Fruit(1)
- Raisins- 30 gsoaked in warm water and drained
Oil(1)
- Olive Oil- 60 mlextra virgin
Condiment(1)
- Salt- 2 gto taste
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Unlock AI featuresInstructions
Prepare the Sardines
Clean and fillet the Fresh Sardines. Set aside.
Ensure the sardines are fresh for the best flavor.
Sauté Aromatics
In a large pan, heat Olive Oil over medium heat. Add the minced garlic and Anchovy Fillets. Cook until the anchovies dissolve and the garlic is fragrant, about 2 minutes.
Be careful not to burn the garlic, as it will become bitter.
Add Fennel and Saffron
Add the chopped wild fennel to the pan and cook until softened, about 5 minutes. Stir in the saffron threads and cook for another minute.
Wild fennel has a unique flavor; if unavailable, use regular fennel bulb with some fennel fronds.
Incorporate Sardines and Raisins
Add the sardines and raisins to the pan. Cook until the sardines are heated through, about 3 minutes. Season with salt and pepper to taste.
Don't overcook the sardines, as they can become dry.
Cook the Pasta
Meanwhile, cook the Pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Cooking the pasta al dente ensures it holds its shape and texture in the sauce.
Combine and Serve
Add the drained pasta to the pan with the sauce. Toss to coat, adding pasta water as needed to create a light sauce. Stir in the toasted Pine Nuts. Serve immediately, garnished with toasted Breadcrumbs and reserved fennel fronds.
The pasta water helps to emulsify the sauce and create a smooth, creamy texture.
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