Pasta with sardines is one of the classic dishes of Sicilian cuisine: a very fragrant first course that combines sweet and savory flavors in a unique balance, thanks to fresh sardines, raisins, pine nuts and wild fennel fronds. Also essential are the golden toasted breadcrumbs, which add crunch and complete the dish in an irresistible way.
Today I propose my version, simple and quick to prepare, perfect for bringing all the character of this rustic and flavorful recipe to the table. With a few steps you’ll get a first course full of taste and tradition, ideal to surprise your guests or to treat yourself to something special.
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 380.47 (Kcal)
- Carbohydrates 42.53 (g) of which sugars 6.81 (g)
- Proteins 27.24 (g)
- Fat 11.49 (g) of which saturated 1.97 (g)of which unsaturated 6.59 (g)
- Fibers 3.75 (g)
- Sodium 645.43 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz pasta
- 6 oz sardines (cleaned)
- 2 fillets anchovy fillets in oil
- 1 tbsp raisins
- 1 tbsp pine nuts
- 1 spring onion (or half a small onion)
- 1/3 cup breadcrumbs (about 1 oz)
- Half tbsp tomato paste (optional)
- chili pepper
- 3 cups wild fennel (fronds) (loosely packed (about 3 oz))
- extra virgin olive oil
- salt
Tools
- 2 Skillets
- Pot
- Colander
- Bowl
Preparation
After washing it, blanch the wild fennel fronds for 8-10 minutes, drain and set aside.
Rinse the sardines (after cleaning them thoroughly) and pat dry with paper towels. Cut them into pieces.
Soak the raisins in warm water. Toast the pine nuts in a small nonstick pan.
Trim the spring onion and mince it finely, put it in a large skillet with the anchovy fillets, a pinch of chili pepper and a drizzle of oil.
Sauté for a few moments, until the anchovies have melted.
Add the sardines and cook them for a couple of minutes (1).
Stir in the tomato paste, diluted in a little water, the well‑drained raisins, the pine nuts and the chopped wild fennel. Let the flavors meld for 1-2 minutes, then turn off the heat (2).
In a separate small pan, toast the breadcrumbs with extra virgin olive oil until golden and crunchy.
Cook the pasta in salted water and drain it slightly al dente. Transfer it to the skillet with the sardines and toss, stirring for a couple of minutes.
Divide the pasta with the sauce among plates and sprinkle with the breadcrumbs.
The pasta with sardines is ready to be served… enjoy your meal!
Tips and notes
The original recipe also calls for adding saffron powder; if you have it you can stir it into the sauce to make it even more aromatic.
You can cook the pasta in the water used to blanch the fennel fronds.
Do not overcook the sardines, otherwise they will become too dry; just a few minutes are enough.
FAQ (Questions and Answers)
Which pasta shape should I use?
Generally spaghetti or bucatini are used, but you can cook other shapes as well, as long as the pasta is of good quality and holds up well to cooking.
Can I omit the tomato?Of course, the amount is minimal and is used to bind the sauce a little better, but it can be omitted.
