Sicilian Style Sardine Pasta with Breadcrumbs
Dive into the vibrant flavors of the Mediterranean with this Sicilian Style Sardine Pasta with Breadcrumbs. This traditional Italian dish combines al dente spaghetti with tender sardines, aromatic fennel, and a rich medley of anchovies, pine nuts, and sweet raisins, all brought together with a splash of white wine for depth. Topped with golden, crispy breadcrumbs, a sprinkle of fresh parsley, and zesty lemon, this pasta delivers a perfect balance of savory and sweet in every bite. With its quick 40-minute prep and cook time, this recipe is a weeknight-friendly way to enjoy authentic Sicilian cuisine. Serve it hot and let the comforting combination of bold, coastal flavors whisk you away to sunny shores. Perfect for seafood lovers looking for an easy yet sophisticated pasta dish!
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Recipe Information
Ingredients
- 400 g spaghetti
- 4 tbsp olive oil
- 100 g fresh breadcrumbs
- 300 g sardines (fresh, cleaned, or canned in olive oil)
- 1 medium onion
- 3 cloves garlic cloves
- 1 medium fennel bulb
- 50 g pine nuts
- 40 g raisins
- 100 ml white wine
- 4 pieces anchovy fillets
- 20 g parsley (fresh)
- 1 whole lemon lemon zest
- 1 tsp red chili flakes
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fresh breadcrumbs and toast them until golden and crisp, about 3 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Finely chop the onion, garlic, and fennel bulb, then sauté them over medium heat until softened, about 5 minutes.
Add the anchovy fillets to the skillet and stir until they dissolve into the mixture.
Stir in the pine nuts, raisins, red chili flakes, and sardines (if using fresh sardines, break them into smaller pieces; if using canned sardines, drain and lightly mash them before adding). Cook for 3-4 minutes, gently stirring.
Pour in the white wine, scraping up any browned bits from the skillet. Cook until the liquid has reduced by half, about 2 minutes.
Add the cooked spaghetti to the skillet along with the reserved pasta water (a little at a time) to loosen the sauce. Toss until the pasta is well coated.
Stir in the fresh parsley, lemon zest, and season with salt and black pepper to taste.
Serve the pasta immediately, topped with the toasted breadcrumbs for added crunch.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 395 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 897 mg | 19% | |
*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.
