Sardine Pasta Recipe from Sicily
User Reviews
5
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Prep Time
30 mins
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Cook Time
27 mins
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Total Time
57 mins
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Servings
4
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Calories
726 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sardine Pasta Recipe from Sicily
Description
This Sardine Pasta recipe from Sicily begins by soaking raisins and saffron to soften and release flavors. Wild fennel stalks are boiled in salted water, then shocked in ice water to retain color before chopping. Onions and anchovy fillets are sautéed in olive oil until savory and translucent, creating a flavorful base.
Cooked pasta utilizes the fennel-infused water, imparting extra flavor. Raisins, pine nuts, saffron, and chopped fennel are added to the pan to combine their sweetness, nuttiness, and aroma. Sardines are folded in at the end, cooking just enough to begin flaking apart, complementing the other ingredients.
Traditionally served with toasted breadcrumbs instead of cheese, this dish exhibits distinctive Sicilian flavors and contrasting textures. Variants may use different pasta shapes or substitute ingredients depending on availability.
Rinsing and preparing fresh sardines beforehand is recommended if using them, and the dish can be adapted with canned sardines and fennel tops if wild fennel and fresh sardines aren't available.
Ingredients
- 14 oz pasta I used organic penne from Sicily
- 14 oz sardines or canned, fresh
- 2-3 anchovy fillet
- 2-3 bunches fennel or fennel tops and fennel seeds, wild
- 1 onion finely chopped
- 3-4 tablespoon extra virgin olive oil
- 1 teaspoon saffron threads or powder
- 2 oz raisins
- 1 oz pine nuts
- salt for pasta and to taste
- black pepper to taste, ground
Instructions
- Soak the raisins in a bowl of warm water. In a separate small cup, soak the saffron threads or powder with 3-4 tablespoons of warm water.
- Remove the lower part of the wild fennel stalks and cook in boiling salted water for 10 minutes. Save the water and drain the fennel and put it into a bowl of iced water to preserve the color. After the fennel has cooled, chop it.
- In a frying pan, sauté the finely chopped onion and anchovy fillets in olive oil over medium heat until the onions turn translucent and the anchovies have melted.
- Bring a pot of water to a boil for the pasta. Add the reserved fennel water and once it starts to boil, add salt. Cook the pasta in boiling water until al dente, as per the package instructions.
- Meanwhile, drain the soaked raisins and add them to the pan, along with the pine nuts, saffron, and chopped fennel. Continue to cook for 5 more minutes.
- Add the sardine fillets to the pan, stirring regularly for 3-4 minutes until the fish starts to flake. Season to taste with salt and drizzle with a little more olive oil.
- Mix in the pasta to the sardine sauce and serve immediately. Optionally, you can garnish with toasted breadcrumbs.
Notes
- Prepare fresh sardines by removing scales, entrails, and backbone, then refrigerate covered until cooking.
- Traditional pasta types include bucatini or spaghetti, but penne or other tubes work.
- Use toasted breadcrumbs as a topping in place of cheese for an authentic touch.
- Substitute wild fennel and fresh sardines with fennel tops and canned sardines if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 88g | 29% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 13mg | 1% |
| Potassium | 649mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 315mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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