Pasta Con Sarde Recipe
Pasta con le sarde is one of Sicily’s most iconic pasta dishes, and my version stays true to the classic while keeping it easy and approachable for home cooks. Briny sardines, sweet fennel and saffron create a deeply flavorful sauce that coats every strand of pasta, finished with plump raisins, pine nuts and crunchy toasted breadcrumbs on top. It’s a delicious way to serve something unique and experience the true flavors of Sicily at home!
Servings: 4
Calories: 604kcal
Ingredients
- ¼ cup pine nuts
- 6 tablespoons extra virgin olive oil divided
- ½ cup panko breadcrumbs
- kosher salt as needed
- ¼ cup raisins
- 1 large pinch saffron threads about ½ teaspoon
- ¾ cup dry white wine
- 1 fennel small bulb, finely diced both white and green fronds reserved and roughly chopped
- 1 small yellow onion finely diced
- 4 cloves garlic very thinly sliced
- 4 anchovy fillets oil-packed
- 1 4-5 ounce can sardines bones removed, lightly broken into large pieces
- Freshly cracked black pepper to taste
- ½ pound bucatini or spaghetti
Instructions
- Bring a large pot of well salted water to a boil.
- Lightly toast the pine nuts in a medium skillet over medium heat. Stir them frequently so they don’t burn, then transfer to a bowl.¼ cup pine nuts
- Heat 3 tablespoons of extra virgin olive oil in the same skillet. Add the panko with a pinch of salt and cook, stirring frequently, until deeply golden and crisp, about 3-5 minutes. Transfer to a bowl.6 tablespoons extra virgin olive oil, ½ cup panko breadcrumbs, kosher salt
- Add the raisins and saffron threads to a bowl, then cover with the white wine. Microwave for one minute, stirring once halfway through, then let sit so the raisins plump while you prepare the sauce. Alternatively, you can heat them in a small saucepan over medium- low heat.¼ cup raisins, 1 large pinch saffron threads, ¾ cup dry white wine
- Meanwhile, heat 3 tablespoons of extra virgin olive oil in a wide skillet over medium heat. Add the fennel, onion and a pinch of salt. Cook, stirring often, until very soft and lightly golden, about 8-10 minutes.1 fennel, 1 small yellow onion
- Add the garlic and anchovies and cook for about 1 minute, stirring, until the anchovies dissolve into the oil. Adjust the heat as needed so the garlic does not brown.4 cloves garlic, 4 anchovy fillets
- Add the sardines, breaking them up slightly, along with the raisins, saffron and wine. Simmer gently for 2-3 minutes to let the flavors meld. Season with black pepper and taste for salt.1 4-5 ounce can sardines, Freshly cracked black pepper
- Cook the pasta just shy of al dente according to package instructions. Reserve about 1 cup of pasta water before draining.½ pound bucatini
- Add the drained pasta directly to the skillet along with a splash of pasta water. Toss continuously until the sauce lightly coats the noodles. Add more pasta water as needed to keep it glossy and fluid.
- Stir in half of the toasted breadcrumbs and half of the pine nuts.
- Twirl the pasta into bowls and finish with the remaining breadcrumbs and pine nuts on top, along with the reserved fennel fronds and an extra drizzle of olive oil if desired.
Notes
- You can add other seasonings to your breadcrumbs to make them more special, like fennel seeds, black pepper, chopped parsley or even a pinch of sugar. Make a little bit extra and use leftovers to top other pasta dishes, veggies or salads.
- To get concentrated pasta water, use a 12-inch skillet or a sauté pan with enough salted boiling water to cover the pasta instead. A low-water method increases the concentration of starch, which will help the sauce thicken and cling to the noodles even better.
- Let the fennel cook until very soft. A lot of people rush this step, but properly softened fennel melts into the sauce and perfumes the entire dish rather than big firm chunks.
- Keep the sauce loose. Pasta con le sarde should never be dry. Pasta water is essential for bringing everything together.
- Concentrated starchy pasta water will help emulsify your sauce and cling to the noodles, so cook the pasta in as little water as possible.
- Go easy on the salt at first since the canned sardines and anchovies are very salty. Always taste the sauce and adjust before serving.
Nutrition
Calories: 604kcal | Carbohydrates: 69g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 4mg | Sodium: 249mg | Potassium: 674mg | Fiber: 6g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 3mg
