Pasta con le Sarde
Serves 415 mins prep30 mins cook
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
What you need
fl oz olive oil
tsp black pepper
tsp salt
cup dry white wine
cup pine nut
can sardines
tsp fennel seed
pinch saffron threads
head fennel bulb
cup dried raisins
Instructions
0 In a small pot, combine white wine, raisins, and saffron. Bring to a simmer, then turn off heat and let infuse. 1 Prep fennel, onion, fennel fronds, and sardines. 2 Bring a large pot of salted water to a boil. 3 Toast pine nuts in a skillet until golden. Remove and set aside. 4 In the same pan, toast fennel seeds in olive oil, then add breadcrumbs and cook until golden. Mix in fennel fronds and set aside. 5 Add olive oil to the pan and melt anchovies. Add onion and fennel, season with salt, and cook until softened. 6 Pour in the saffron, raisin, and wine mixture and reduce slightly. 7 Cook bucatini until just under al dente. 8 Add pine nuts and gently fold in sardines. 9 Transfer pasta to the sauce with a splash of pasta water and toss to combine. 10 Serve topped with breadcrumbs, black pepper, and olive oil.View original recipe