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Pasta con le sarde (pasta with sardines)
Pasta con le sarde (pasta with sardines)
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Prep Time:
5 minutes
Cook Time:
22 minutes
Total Time:
27 minutes
Sicilian sardine pasta with fennel fronds and sweet sultanas for a flavorful twist.
Ingredients:
  • 300g bucatini or other long dried pasta
  • 150ml extra virgin olive oil
  • 140g breadcrumbs
  • 1 large onion, finely chopped
  • 1 small fennel bulb, finely chopped, fronds reserved
  • 33.30 gm tomato paste
  • 4 anchovies, drained on paper towel
  • 60ml white wine
  • 12 fresh sardine fillets
  • 55g sultana
  • 50g pine nut
  • Generous pinch saffron threads
Instructions:
  • Boil pasta in a large pot of salted water as directed on the package. Save 1 cup (250ml) of the pasta water before draining.
  • Heat half of the oil in a frypan over medium heat. Add breadcrumbs and cook for 2-3 minutes, tossing until golden. Transfer the breadcrumbs to a bowl and wipe the pan clean.
  • Heat the remaining oil in the pan over medium heat.
  • Add onion and fennel, sauté for 2-3 minutes until translucent. Stir in tomato paste and cook briefly. Mix in anchovies and stir for 1 minute until melted. Pour in wine and simmer. Add sardine fillets, sultanas, pine nuts, and saffron, stir to combine. Add some reserved cooking water to loosen. Cook for 5-6 minutes until slightly reduced. Season and toss the sauce with the bucatini.
  • Garnish the pasta with toasted breadcrumbs and the reserved fennel fronds before serving.

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