Pasta con le Sarde
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6
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Calories
676 kcal
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Course
Main Course
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Cuisine
Italian
Pasta con le Sarde
Description
Pasta con le Sarde is a classic Sicilian dish that combines bucatini pasta with layers of flavor from olives, fennel, sardines, toasted pine nuts, and golden raisins. The preparation starts by boiling fennel until tender, preserving the cooking water for the pasta. Onions, garlic, and anchovies are gently cooked together to form the base of the sauce, which is enriched with saffron-infused white wine. The fennel is diced and mixed in, then the sauce is finished with sardines, raisins, and pine nuts, balancing salty, sweet, and earthy tones.
Toasted breadcrumbs, cooked separately in olive oil and seasoned with salt and pepper, add a crunchy texture topping the finished dish. The pasta is cooked al dente, retaining some firmness, and combined with the sauce to coat each strand evenly. This layering of textures and flavors gives this pasta a distinctive character often associated with Mediterranean coastal cuisine.
Anchovies and sardines are naturally salty, so seasoning with salt requires care. Leftovers keep well refrigerated for up to 3 days and can be reheated gently, maintaining their rich flavors. The recipe suggests that fresh sardines are traditional, but canned oil-packed sardines work well. Smaller fennel bulbs save prep time as they require less trimming. Preserving pasta water is recommended for adjusting sauce consistency if needed before serving.
Ingredients
For the breadcrumbs
- 1 cup plain breadcrumbs
- 3 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
For the pasta
- 1 pinch saffron
- 1/2 cup white wine dry
- 1 pound bucatini pasta or spaghetti
- 1/4 cup extra virgin olive oil
- 1 large fennel bulb cut in half, save a 1/2 cup or less of the fronds
- 1 medium onion diced
- 5 cloves garlic sliced
- 5 oil-packed anchovy fillet
- 3 ounce sardines oil-packed, canned
- 1/3 cup golden raisins soaked in water then drained
- 1/3 cup pine nuts
- 2 cups water will most likely not need it all, reserved pasta water
- salt to taste
- black pepper to taste
Instructions
For the breadcrumbs
- Heat a large pan to medium-low heat and saute the breadcrumbs in the olive oil until golden (about 5 minutes). Season with salt and pepper and set aside.
For the pasta
- Place the saffron in the wine and set aside.
- Begin by bringing a large pot of salted water to boil. Boil the fennel for about 10 minutes or until tender then remove with a slotted spoon. Save the water because that will be used to cook the pasta. Once the fennel is cool enough to handle, dice it into small pieces.
- Heat a large pan to medium and saute the onions in extra virgin olive oil until translucent (about 5 minutes). Add the anchovies and garlic and cook for another 2 minutes. Mash the anchovies with a wooden spoon to break them up.
- Add the fennel and cook for another 2 minutes.
- At this time cook the pasta until 1 minute less than al dente.
- Add the wine and saffron mixture and cook for 2-3 minutes over medium heat to reduce the liquid by about half.
- Add the raisins, pine nuts, and fronds along with the sardines. Turn the heat down to low and gently break the sardines apart but don’t mash them. Leave some texture.
- Add the pasta to the pan along with 1 cup of pasta water. Toss or mix quickly and cook the pasta until it reaches just al dente.
- Remove the pan from the heat and taste test. Adjust salt and pepper as required. If the pasta is too dry add a bit more of the reserved pasta water, 1-2 tablespoons at a time, and mix again. Add half of the breadcrumbs and toss the pasta. Serve in bowls with a drizzle of extra virgin olive oil. Offer with the remaining breadcrumbs at the table. Enjoy!
Notes
- Use canned oil-packed sardines as a convenient alternative to fresh sardines.
- Because anchovies and sardines are salty, add extra salt cautiously.
- Smaller fennel bulbs can be used without peeling the outer layers; larger bulbs may require trimming around hard edges.
- Reserve the pasta cooking water to adjust sauce consistency if the pasta appears dry.
- Leftovers can be stored in the refrigerator and reheated within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 78.6g | 26% |
| Protein | 28.3g | 57% |
| Fat | 29.5g | 45% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 83mg | 28% |
| Sodium | 557mg | 23% |
| Potassium | 512mg | 11% |
| Fiber | 5.2g | 21% |
| Calcium | 583mg | 58% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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