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Iana's Pasta con le Sarde
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Sicilian pasta with sardines, fennel, pine nuts, garlic, and olive oil bread crumbs.
Ingredients:
  • 1 tablespoon olive oil
  • 1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 (4.5 ounce) cans sardines packed in oil
  • 0.33333334326744 cup raisins
  • 0.25 cup pine nuts
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon fennel seeds
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes, or to taste
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) package spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, or more to taste, minced
  • 0.5 teaspoon chopped fresh basil
  • 1 tablespoon grated Parmesan cheese, or to taste
Instructions:
  • In a saucepan over medium heat, warm olive oil. Add fennel bulb, fronds, and onion; sauté until tender, around 5 minutes. Mix in garlic and cook for another minute. Add sardines with oil, breaking them apart while stirring. Incorporate raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until fragrant. Pour in tomatoes and let the sauce simmer.
  • Boil a large pot of salted water. Cook spaghetti until al dente, about 12 minutes, stirring occasionally.
  • In a separate pan, warm oil over medium heat. Sauté garlic until fragrant, approximately 1 minute. Mix in bread crumbs and basil. Cook until golden brown, stirring occasionally for about 3 minutes. Take off the heat.
  • After draining the pasta, serve it topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

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