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Pasta con le sarde Recipe

Italian · Main course · 45 min total

A classic Sicilian pasta dish combining sardines, wild fennel, pine nuts, raisins, and saffron for a sweet-savory flavor profile.

Ingredients

• 1 lb fresh sardines, cleaned and filleted
• 1 lb bucatini or spaghetti
• 1/2 cup extra-virgin olive oil
• 1 large onion, thinly sliced
• 1/2 cup pine nuts
• 1/2 cup raisins, soaked in warm water
• 1/4 cup tomato paste
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads, dissolved in 2 tablespoons hot water
• 1 bunch wild fennel (or 1/2 teaspoon fennel seeds)
• Salt and black pepper to taste
• 1/2 cup toasted breadcrumbs

Instructions

1. Clean the sardines: remove heads, guts, and backbones, leaving fillets attached at the tail. Rinse and pat dry.
2. Bring a large pot of salted water to a boil. Add the wild fennel (if using fresh) and cook for 2 minutes. Remove fennel with a slotted spoon, chop roughly, and set aside. Reserve the cooking water.
3. In the same water, cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
4. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
5. Add pine nuts and drained raisins; cook for 2 minutes. Stir in tomato paste and cook for 1 minute.
6. Add the sardine fillets and cook for 2 minutes per side, breaking them up slightly with a spatula.
7. Pour in the white wine and let it reduce by half, about 2 minutes. Add the saffron water and chopped fennel (or fennel seeds). Season with salt and pepper.
8. Add the drained pasta to the skillet along with a splash of pasta water. Toss well to combine, adding more pasta water if needed for a saucy consistency.
9. Serve immediately, topped with toasted breadcrumbs.

Tips

• If fresh sardines are unavailable, high-quality canned sardines in olive oil can be substituted; drain and use 2 cans.
• Wild fennel is traditional; if unavailable, use fennel fronds or a pinch of fennel seeds.
• Toasted breadcrumbs add a crunchy texture; you can also use pangrattato.

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