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Pasta con le sarde
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Total Time:
50 minutes
Sicilian classic with fragrant, sweet and sour flavors.
Ingredients:
  • 40 g sultanas or raisins
  • 1 onion
  • 6 baby fennel bulbs including green tops
  • 6 tablespoons olive oil
  • 1 teaspoon saffron threads
  • 200 g toasted pine nuts
  • 4 anchovy fillets from sustainable sources
  • 12 sardines cleaned and boned, heads removed, to produce butterfly fillets, from sustainable sources
  • 480 g bucatini
  • 2 tablespoons toasted breadcrumbs
Instructions:
  • 1. Plump up sultanas or raisins by soaking them in warm water. Thinly slice the onion. 2. Boil fennel in salted water until tender (8-10 minutes). Dry on kitchen paper, chop, and set aside. 3. Sauté onion in a pan with half the oil until softened (about 5 mins). 4. Mix 500ml of the fennel cooking water with saffron, drained sultanas, pine nuts, and simmer for 5 minutes. 5. Sauté anchovies in remaining oil until they disintegrate, then add to the sauce. 6. Cook sardines for 3-4 minutes, then add fennel. Season with salt & pepper and cook for an additional 3-4 minutes. 7. Cook pasta in boiling fennel water until al dente, then drain. 8. Serve pasta with sauce, topped with breadcrumbs.

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