Pasta Bucatini Con Le Sarde Sardines
Transport your taste buds to Sicily with Pasta Bucatini Con Le Sarde, a vibrant dish that combines fresh sardines, wild fennel, and the delicate golden hue of saffron with the hearty bite of bucatini pasta. This classic Italian recipe is a celebration of bold flavors and textures, featuring sweet bursts of golden raisins, the nutty crunch of toasted pine nuts, and the umami depth of anchovies. A hint of dry white wine ties the sauce together, while toasted breadcrumbs provide a delightful finishing crunch. Perfect for seafood lovers and anyone craving an authentic Mediterranean meal, this pasta is a flavorful journey to coastal Italy in just 45 minutes. Serve it with a sprinkle of lemon zest for a fresh, zesty flourish!
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 300 grams Fresh sardines, cleaned and filleted
- 200 grams Wild fennel (or bulb fennel, finely chopped)
- 50 grams Golden raisins
- 50 grams Pine nuts, toasted
- 3 pieces Anchovy fillets in oil
- 2 cloves Garlic, minced
- 5 tablespoons Extra virgin olive oil
- 50 grams Breadcrumbs, toasted
- 0.25 teaspoons Saffron threads
- 100 milliliters Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Lemon zest (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water before draining the pasta. Set aside.
In a small bowl, steep the saffron threads in 2 tablespoons of warm water. Set aside to release the color and aroma.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from the skillet and set aside for garnish.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and anchovy fillets, and cook over medium-low heat until the garlic is fragrant and the anchovies have dissolved, about 2-3 minutes.
Add the chopped fennel and cook for 5 minutes, stirring occasionally, until slightly softened.
Increase the heat to medium and add the sardine fillets. Cook for 2-3 minutes, gently breaking them apart with a spoon as they cook. Stir in the saffron (along with the liquid), raisins, and pine nuts.
Pour in the dry white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate. Add salt and black pepper to taste.
Add the cooked bucatini to the skillet and toss gently to combine. If the sauce appears too dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.
Serve the pasta in bowls, garnished with the toasted breadcrumbs and a sprinkle of lemon zest, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5302 mg | 231% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 62.9 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 20.5 mcg | 102% | |
| Calcium | 1471 mg | 113% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3021 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
