86 yr old Antonia from Sicily makes bucatini pasta with sardines

Ingredients

• 500 g Sardines (Fresh, cleaned (heads removed, gutted, scales stripped))
• 30 g Wild Fennel Herb (Young fronds, roughly chopped; can be frozen for year‑round use)
• 1 medium Onion (Finely chopped)
• 3 tbsp Olive Oil (Extra‑virgin, split between sautéing and breadcrumb mixture)
• 30 g Raisins (Handful, adds sweet contrast)
• 0.1 g Saffron (Ground, about two packets)
• 1 tsp Salt (Sea salt, to taste)
• 100 g Fine Breadcrumbs (Dry‑fried until golden, then mixed with olive oil and sugar)
• 1 tbsp Sugar (Mixed with toasted breadcrumbs for a subtle sweetness)
• 400 g Spaghetti (Dried, cooked al dente)

Instructions

1. Clean the Sardines

   Rinse the fresh sardines under cold water, remove heads, gut them, and strip the scales. Pat dry with paper towels.

   Time: PT10M

2. Prepare Aromatics

   Chop the onion finely, roughly chop the wild fennel herb, and measure out the raisins.

   Time: PT5M

3. Sauté Onion and Fennel

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and fennel, sauté until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Raisins

   Stir in the raisins and cook for 1 minute to plump them slightly.

   Time: PT1M

   Temperature: medium heat

5. Cook Sardines with Saffron

   Add the cleaned sardines to the skillet, break them into pieces, sprinkle the ground saffron and salt, and simmer gently until the fish is cooked through, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Toast Breadcrumbs

   In a separate pan, dry‑fry the fine breadcrumbs over medium heat, stirring constantly, until they turn a deep golden brown, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

7. Season Breadcrumbs

   When the breadcrumbs are toasted, stir in 1 tbsp olive oil and 1 tbsp sugar, mixing until evenly coated.

   Time: PT2M

8. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8–10 minutes.

   Time: PT12M

   Temperature: boiling

9. Drain Pasta

   Drain the spaghetti in a colander, returning a splash of the reserved cooking water to the skillet if the sauce needs loosening.

   Time: PT2M

10. Combine Pasta and Sauce

    Add the cooked spaghetti to the skillet with the sardine mixture, toss to coat, adding a little pasta water if necessary to achieve a silky texture.

    Time: PT2M

    Temperature: medium heat

11. Plate and Finish

    Divide the pasta among serving plates and generously sprinkle the toasted breadcrumb mixture on top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

31 g

Carbohydrates

40 g

Fat

14 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sardines: Canned sardines, Mackerel
• Instead of Wild Fennel Herb: Fennel fronds, Dill
• Instead of Onion: Shallot
• Instead of Olive Oil: Other vegetable oil
• Instead of Raisins: Currants, Dried cranberries
• Instead of Saffron: Turmeric (for color only)
• Instead of Salt: Kosher salt
• Instead of Fine Breadcrumbs: Panko
• Instead of Sugar: Honey (use less)
• Instead of Spaghetti: Linguine, Bucatini

Equipment Needed

• Large Skillet
• Large Pot
• Cutting Board
• Chef's Knife
• Colander
• Wooden Spoon or Spatula
• Measuring Spoons (optional)
• Serving Plates (optional)

Critical Steps — Do Not Skip

• Clean the sardines thoroughly to avoid fishy off‑flavors
• Simmer the sardines with saffron until just cooked to keep them tender
• Dry‑fry the breadcrumbs until golden brown, stirring constantly
• Cook the spaghetti al dente and reserve pasta water for sauce adjustment

Chef Tips from the Video

• Use fresh wild fennel for the most aromatic flavor; if unavailable, substitute with fennel fronds but increase the quantity slightly
• Add a tiny splash of the reserved pasta water to create a glossy emulsion with the olive oil and saffron
• For an extra layer of flavor, finish with a drizzle of high‑quality extra‑virgin olive oil just before serving

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; if you must freeze, omit the breadcrumbs, freeze the pasta and sauce, and re‑toast fresh breadcrumbs before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze excess wild fennel herb in zip‑top bags for future use
• Toast the breadcrumbs a day ahead and store in an airtight container; re‑heat briefly before adding
• The sardine sauce can be prepared up to 12 hours in advance and gently reheated; add fresh breadcrumbs just before serving

Frequently Asked Questions