Sicilian Pasta con le Sarde (Pasta with Sardines)
Sicily’s signature pasta dish is a symphony of the island’s flavors: fresh sardines, wild fennel, pine nuts, raisins, and saffron. It’s sweet, savory, briny, and utterly unique.
Ingredients
- 1 lb (450g) bucatini or spaghetti
- 8 fresh sardine fillets (or 2 cans high-quality sardines in oil, drained)
- 1 bulb fennel, thinly sliced (fronds reserved)
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins, soaked in warm water
- Pinch of saffron, dissolved in 2 tablespoons warm water
- 4 anchovy fillets
- 3 cloves garlic, sliced
- 1/4 cup olive oil
- 1/2 cup toasted breadcrumbs (for topping)
- Salt and pepper
Instructions
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1
Toast breadcrumbs in a dry pan with a drizzle of olive oil until golden. Set aside (these replace cheese as the topping).
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2
Heat olive oil in a large skillet over medium heat. Add sliced fennel and cook until softened and slightly caramelized, about 8 minutes. Add garlic and anchovies, stirring until the anchovies dissolve.
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3
Add sardine fillets, breaking them into pieces. Cook for 3 minutes. Add drained raisins, pine nuts, and saffron water. Stir gently. Season with salt and pepper.
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4
Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water before draining. Add pasta to the sardine sauce with a splash of pasta water. Toss to combine.
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5
Serve topped with toasted breadcrumbs and fennel fronds.
