Pasta Con Finocchio E Sarde Pasta with Fennel and Sardines
Transport your taste buds to the sunny shores of Sicily with *Pasta Con Finocchio E Sarde*, a traditional Italian pasta dish that harmonizes bold flavors and rustic charm. This recipe combines al dente spaghetti with the delicate anise notes of fennel and the rich, briny flavor of fresh sardines. Toasted pine nuts, sweet raisins, and a hint of saffron add depth and complexity, while a splash of dry white wine ties the sauce together with a touch of elegance. Finished with crispy breadcrumbs, fresh parsley, and bright lemon zest, this dish is a perfect blend of savory and sweet, ideal for seafood lovers and Mediterranean food enthusiasts. Ready in just 45 minutes, it’s a beautiful centerpiece for weeknight dinners or special occasions, offering a taste of authentic Sicilian cuisine in every bite.
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Recipe Information
Ingredients
- 400 g spaghetti
- 1 large fresh fennel bulb
- 250 g fresh sardines, cleaned and deboned
- 3 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 pieces anchovy fillets
- 2 tbsp pine nuts
- 2 tbsp raisins
- 0.5 tsp saffron threads
- 0.25 cup dry white wine
- 3 tbsp toasted breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of heavily salted water to a boil. Trim the fennel bulb, removing the tough stems and outer layer, then thinly slice it. Add the fennel slices to the boiling water and blanch for 3-4 minutes until slightly tender. Use a slotted spoon to remove the fennel and set aside, keeping the water boiling for the pasta.
Cook the spaghetti in the same pot of boiling water according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened.
Add the anchovy fillets to the pan, using the back of a wooden spoon to break them down into the oil as they melt.
Stir in the pine nuts and raisins, cooking for 1-2 minutes until the pine nuts are lightly toasted and fragrant.
Add the blanched fennel slices, saffron threads, and dry white wine to the pan. Allow the mixture to simmer for 3-5 minutes, letting the wine reduce slightly.
Gently add the cleaned and deboned sardines to the pan, cooking for 2-3 minutes until they begin to flake apart. Season the mixture with salt and black pepper to taste.
Add the cooked pasta to the skillet along with a splash of the reserved pasta cooking water. Toss everything together to coat the pasta in the sauce, adding more water as needed to create a silky consistency.
Transfer the pasta to serving plates or a large serving bowl. Top with toasted breadcrumbs, chopped parsley, and a sprinkle of lemon zest.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 37.4 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 18.1 mcg | 90% | |
| Calcium | 1397 mg | 107% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3092 mg | 66% | |
*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.
