Pasta con le Sarde - How to Make Sicilian-Style Pasta with Sardines and Fennel

Ingredients

• 8 oz Bucatini (thick, hollow spaghetti; undercook by 1 minute)
• 2 cans Canned Sardines in Olive Oil (3.75‑oz cans, use the oil from the cans in the sauce)
• 6 Tbsp Extra Virgin Olive Oil (Sicilian olive oil preferred; 4 Tbsp for breadcrumbs, 2 Tbsp for sauté)
• 1 cup Fresh Breadcrumbs (made from stale or fresh bread, not canned dried crumbs)
• 1 medium Fennel Bulb (trimmed, diced; save fronds for garnish)
• 2 Tbsp Fennel Fronds (Green Leaves) (chopped, added at end for fresh flavor)
• 1 medium Yellow Onion (diced)
• 1 fillet Anchovy Fillet (will dissolve into sauce)
• 2 cloves Garlic (minced)
• 2 Tbsp Golden Raisins (adds subtle sweetness)
• 0.1 g Saffron Threads (pinch, real saffron only)
• ¼ cup Dry White Wine (used with saffron, can substitute broth)
• ¼ tsp Red Pepper Flakes (adjust to heat preference)
• 2 Tbsp Pine Nuts (toasted)
• to taste Kosher Salt (for pasta water and seasoning)
• 1 Tbsp Fresh Basil or Parsley (optional garnish, fresh venel mentioned)

Instructions

1. Toast Fresh Breadcrumbs

   Heat a large skillet over medium heat, add 4 Tbsp olive oil, then add 1 cup fresh breadcrumbs. Toss constantly until golden and crisp, about 5 minutes. Transfer to a bowl to cool.

   Time: PT5M

   Temperature: medium

2. Prepare Sardines

   Open two cans of sardines packed in olive oil. Break the fish into chunks on a plate; optionally remove the soft vertebrae if desired. Reserve the oil from the cans (about 2 Tbsp). Set aside.

   Time: PT5M

3. Chop Fennel and Onion

   Trim the fennel bulb, discard the tough outer layers, and dice it roughly (about 1 cup). Pick off the green fronds, chop 2 Tbsp and set aside for later. Dice the onion (1 medium).

   Time: PT10M

4. Sweat Onion and Fennel

   In the same skillet, add 2 Tbsp olive oil, the diced onion, and the diced fennel. Sprinkle a pinch of salt. Cook over medium, stirring occasionally, until softened but not browned, about 10 minutes.

   Time: PT10M

   Temperature: medium

5. Make Saffron‑Wine Infusion

   Place a pinch of saffron threads in a mortar, grind briefly, then add ¼ cup dry white wine. Stir to combine and set aside.

   Time: PT5M

6. Add Anchovy, Garlic, and Raisins

   Stir in 1 anchovy fillet, 2 minced garlic cloves, and 2 Tbsp golden raisins into the skillet. Cook 2 minutes, allowing the anchovy to dissolve.

   Time: PT2M

   Temperature: medium

7. Incorporate Saffron Wine

   Pour the saffron‑wine mixture into the skillet. Stir and let it reduce on medium heat for about 2 minutes, watching closely to prevent burning.

   Time: PT2M

   Temperature: medium

8. Add Liquids, Heat, and Pine Nuts

   Add 1 cup reserved pasta cooking water, ¼ tsp red pepper flakes, and 2 Tbsp toasted pine nuts. Simmer gently for 5 minutes, adjusting liquid if needed.

   Time: PT5M

   Temperature: medium

9. Cook Bucatini

   Bring a large pot of salted water to a rolling boil. Add 8 oz bucatini and cook until al dente, about 11 minutes (1 minute less than package directions). Reserve a cup of pasta water before draining.

   Time: PT11M

   Temperature: high

10. Finish the Dish

    When the pasta is ready, add the sardine chunks and their oil to the skillet. Toss to combine. Transfer the drained bucatini into the skillet, crank heat to medium‑high, and toss vigorously, adding reserved pasta water a few times (total about 3‑4 cups) until the sauce clings and the pasta is glossy. Turn off heat, stir in the chopped fennel fronds, season with salt and pepper, and garnish with extra toasted pine nuts, the toasted breadcrumbs, and a drizzle of fresh olive oil or fresh basil.

    Time: PT5M

    Temperature: medium-high

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

68 g

Fat

22 g

Fiber

5 g