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Chef John's Pasta con le Sarde
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Sicilian Pasta with sardines, anchovies, fennel, saffron, pine nuts, and golden raisins for a flavorful seafood delight!
Ingredients:
  • 6 tablespoons extra-virgin olive oil, divided
  • 0.75 cup dry bread crumbs
  • 1 pinch saffron
  • 0.25 cup white wine
  • 8 ounces bucatini pasta
  • 1 cup diced yellow onion
  • 1 cup diced fennel bulb
  • 1 pinch salt, or to taste
  • 0.25 cup golden raisins
  • 2 cloves garlic, minced
  • 1 anchovy fillet
  • 0.25 cup toasted pine nuts
  • 1 pinch red pepper flakes
  • 2 (4 ounce) cans sardines packed in oil, drained and crumbled
  • 3 tablespoons chopped fennel fronds, or more to taste
Instructions:
  • In a skillet over medium heat, warm 2 tablespoons of oil. Cook bread crumbs, stirring, until golden and crunchy, for 2 to 5 minutes. Transfer to a bowl.
  • Grind saffron threads in a mortar and pestle until finely powdered; pour white wine into the mortar and stir well to blend.
  • 1. Boil a large pot of lightly salted water. 2. Cook bucatini in the boiling water, stirring occasionally, until almost al dente, about 10-11 minutes. 3. Drain the pasta, saving 1/2 cup of the pasta water.
  • In a large skillet over medium heat, warm 4 tablespoons of olive oil. Sauté onion, fennel, and salt until the onion is soft, for about 10 minutes. Stir in raisins, garlic, and anchovy, and cook until heated through, which will take about 1 minute.
  • Add the wine mixture to the skillet and cook until nearly evaporated, for about 2 minutes. Stir in 1 ladleful of reserved pasta water and bring to a simmer. Add pine nuts and red pepper flakes, simmer until flavors meld and sauce thickens, approximately 5 minutes.
  • Add bucatini and sardines to the skillet. Turn up the heat and cook, stirring often and adding more pasta water as needed, until the pasta and sauce are warmed through, approximately 5 minutes. Take off the heat.
  • Serve the delicious soup in bowls and garnish with fresh fennel fronds and crispy toasted bread crumbs.

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