Pasta con le Sarde (Italian Sicilian Pasta with Sardines)
- Feb 20, 2020
- 2 min read
Updated: 1 day ago
Pasta con le sarde is one of Sicily’s defining pasta dishes, balancing fresh sardines, wild fennel, saffron, raisins, pine nuts, and toasted breadcrumbs. The sauce should taste savory, aromatic, lightly sweet, and distinctly marine without becoming fishy.
Servings & Timing
Servings: 4 Prep Time: 30 minutes Cook Time: 35 minutes Total Time: about 1 hour 5 minutes
Ingredients
12 oz bucatini or spaghetti 1 lb fresh sardines, cleaned and filleted 1 large fennel bulb with fronds, finely sliced 3 tbsp extra virgin olive oil 1 small onion, finely sliced 4 anchovy fillets 1/3 cup golden raisins, soaked 10 minutes and drained 1/4 cup pine nuts, lightly toasted 1/4 tsp saffron threads soaked in 2 tbsp warm water 1/2 tsp kosher salt, plus pasta water 1/2 cup fine breadcrumbs 1 tbsp extra virgin olive oil for breadcrumbs
Preparation
1. Bring a large pot of salted water to a boil. Blanch sliced fennel and fronds 5 minutes, lift out with a spider, and reserve the water for the pasta. Chop the fennel. 2. Toast breadcrumbs in 1 tbsp olive oil over medium heat until golden; reserve. 3. Heat 3 tbsp olive oil in a large skillet. Cook onion 6 minutes. Add anchovies and stir until dissolved. 4. Add fennel, raisins, pine nuts, saffron water, and 1/2 cup fennel cooking water. Simmer 5 minutes. 5. Add sardine fillets and cook gently 3 to 4 minutes, breaking only some of them into the sauce. 6. Cook pasta 2 minutes short of al dente in the reserved fennel water. Transfer to skillet with 1/2 cup pasta water. Toss over medium heat until glossy and al dente. 7. Rest 1 minute and finish with toasted breadcrumbs. Do not add cheese.
Professional Technique
The sardines should be added late so they remain moist. Finish the pasta in the sauce with starchy water to emulsify the olive oil and fish juices. Toasted breadcrumbs provide the traditional dry finish in place of cheese.
Chef Tips
Fresh sardines are essential. Remove scales and pin bones carefully. Use fennel fronds generously if wild fennel is unavailable. Soak raisins briefly so they stay plump rather than stealing moisture from the sauce.
Common Mistakes
Do not use canned sardines as a direct substitute for fresh fish, overcook the sardines, or add Parmigiano. Avoid too much saffron, which can turn medicinal. Do not drain away all pasta water.
Wine Pairing
Etna Bianco offers mineral acidity. Grillo is classic with Sicilian seafood. Catarratto gives citrus and herb notes. Inzolia works with raisins and pine nuts. Cerasuolo di Vittoria is a light red option when served slightly cool.
Storage and Reheating
Best served immediately. Refrigerate leftovers up to 1 day. Reheat gently in a skillet with a splash of water; breadcrumbs should be refreshed separately. Freezing is not recommended.
Nutrition per Serving
Approximate per serving: 690 calories, 33 g protein, 82 g carbohydrates, 26 g fat, 4 g saturated fat, 6 g fiber, 10 g sugars, 710 mg sodium, 95 mg cholesterol.
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