I cook Pasta con le Sarde every week and here's why

Ingredients

• 400 g Spaghetti (dry pasta)
• 2 cans Canned Sardines in Olive Oil (about 120 g each, drained)
• 2 Tbsp Tomato Paste (plain, no added herbs)
• 1 medium Onion (peeled and finely diced)
• 1 small Fennel Bulb (trimmed, core removed, thinly sliced; fronds saved for garnish)
• 2 cloves Garlic (minced)
• 2 Tbsp Pine Nuts (toasted until golden)
• 2 slices Bread (stale or toasted, cut into small cubes then processed into crumbs)
• 3 Tbsp Olive Oil (extra virgin, divided for toasting and sautéing)
• 1 tsp Sea Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional for heat)
• a pinch Saffron Threads (steeped in 2 tbsp warm white wine)
• 2 Tbsp White Wine (dry, used to dissolve saffron)

Instructions

1. Prepare Bread Crumbs and Pine Nuts

   Cut the bread into small cubes, place in a small bowl. Measure pine nuts. Set aside.

   Time: PT5M

2. Toast Pine Nuts

   Heat 1 tsp olive oil in a dry skillet over medium heat. Add pine nuts and stir constantly until they turn golden and fragrant, about 3 minutes. Transfer to a plate.

   Time: PT3M

3. Toast Bread and Make Crumbs

   In the same skillet add another 1 tsp olive oil. Add bread cubes, pressing lightly with a spatula. Toast until crisp and lightly browned, about 5 minutes. Let cool, then pulse in a food processor or crush by hand into coarse crumbs.

   Time: PT5M

4. Chop Aromatics

   Finely dice the onion and fennel (reserve fronds for garnish). Mince the garlic.

   Time: PT5M

5. Sauté Onion, Fennel, and Garlic

   Add remaining 1 tbsp olive oil to the skillet over medium heat. Add onion, fennel, and garlic. Sauté, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

6. Add Tomato Paste, Saffron, and Wine

   Stir in tomato paste and cook for 2 minutes to caramelize. Sprinkle the pinch of saffron (pre‑soaked in white wine) and pour the wine‑saffron mixture into the pan. Mix well.

   Time: PT2M

7. Simmer Sauce

   Add 1 cup of the pasta cooking water to the skillet, bring to a gentle simmer, and let the sauce thicken for about 8 minutes. Season with sea salt, black pepper, and red pepper flakes.

   Time: PT8M

8. Cook Spaghetti

   Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup of cooking water, then drain.

   Time: PT10M

   Temperature: 212°F

9. Add Sardines

   Gently fold the drained sardines (with their oil) into the sauce. Cook for 3 minutes, allowing the sardines to warm and meld with the sauce.

   Time: PT3M

10. Combine Pasta and Finish

    Add the drained spaghetti to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce looks dry. Sprinkle toasted breadcrumbs and pine nuts on top, garnish with fennel fronds, and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g