Pasta with Sardine Sauce Pasta Con Sardine Siciliano
Dive into the bold and aromatic flavors of Sicily with this traditional Pasta con le Sarde, or Pasta with Sardine Sauce. This iconic Italian recipe brings together tender spaghetti or bucatini with a savory sardine and wild fennel sauce, enriched by golden raisins, toasted pine nuts, and a touch of saffron for a vibrant depth of flavor. Anchovies melt into a base of sweet onion and olive oil, while toasted breadcrumbs provide a crunchy finishing touch. Perfect for seafood lovers and fans of Mediterranean cuisine, this dish is as comforting as it is authentic. Enjoy it warm as a show-stopping centerpiece for a rustic Sicilian-inspired meal.
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Recipe Information
Ingredients
- 400 grams spaghetti or bucatini
- 300 grams fresh sardines (cleaned, scaled, and filleted)
- 1 bunch wild fennel (or substitute with fresh fennel fronds)
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion (finely chopped)
- 4 pieces anchovy fillets
- 3 tablespoons golden raisins (soaked in warm water for 10 minutes)
- 3 tablespoons pine nuts (lightly toasted)
- 1 pinch saffron threads (steeped in 2 tablespoons of warm water for 5 minutes)
- 4 tablespoons breadcrumbs (toasted in olive oil)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the wild fennel (or fennel fronds) and blanch for 5 minutes until tender. Remove the fennel with a slotted spoon, reserving the water for cooking the pasta. Chop the fennel finely and set aside.
In the same pot of hot water, cook the pasta until al dente, following the package instructions. Reserve 1 cup of the pasta cooking water, and then drain the pasta.
Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the anchovy fillets to the pan. Stir and mash them with a wooden spoon until they melt into the olive oil.
Add the sardine fillets to the pan. Cook for 2-3 minutes, gently breaking them up with a spoon as they cook.
Stir in the chopped wild fennel, soaked raisins, and toasted pine nuts. Cook for an additional 2 minutes.
Pour the saffron water (including the threads) into the pan and stir to combine. Season with salt and black pepper to taste.
Add the cooked pasta to the pan with the sardine sauce. Toss gently to coat the pasta in the sauce, adding a bit of reserved pasta cooking water if needed to loosen the mixture.
Serve the pasta topped with toasted breadcrumbs for a crunchy finish. Enjoy this classic Sicilian dish warm!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 7222 mg | 314% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 36.8 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 1610 mg | 124% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3376 mg | 72% | |
*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.
