Pasta con le Sarde
Serves 4
15 mins prep
30 mins cook
45 mins total
A classic Sicilian pasta that transforms pantry staples like sardines, raisins, and saffron into a deeply layered, balanced dish finished with crisp fennel breadcrumbs.
0 servings
lbbucatini
tins sardines in olive oildrained
small white onionsliced
head fenneldiced, fronds reserved
cupraisins
pinchsaffron
cuppine nuts
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In a small pot, combine white wine, raisins, and saffron. Bring to a simmer, then turn off heat and let infuse.
Prep fennel, onion, fennel fronds, and sardines.
Bring a large pot of salted water to a boil.
Toast pine nuts in a skillet until golden. Remove and set aside.
In the same pan, toast fennel seeds in olive oil, then add breadcrumbs and cook until golden. Mix in fennel fronds and set aside.
Add olive oil to the pan and melt anchovies. Add onion and fennel, season with salt, and cook until softened.
Pour in the saffron, raisin, and wine mixture and reduce slightly.
Cook bucatini until just under al dente.
Add pine nuts and gently fold in sardines.
Transfer pasta to the sauce with a splash of pasta water and toss to combine.
Serve topped with breadcrumbs, black pepper, and olive oil.