Main CourseDinner

Pasta con le Sarde

Name: Pasta con le Sarde
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian, sicilian
Ingredients: 500 g fresh sardine cleaned, filleted, and roughly chopped; 400 g bucatini; 100 g wild fennel frond roughly chopped; 1 pcs yellow onion finely chopped; 2 clove garlic clove minced; 400 g canned crushed tomato; 30 g raisin; 30 g pine nut toasted; 0.5 tsp saffron thread steeped in 2 tablespoons warm water; 4 tbsp olive oil; 60 ml dry white wine; 1 tsp salt; 0.5 tsp black pepper freshly ground; 3 tbsp toasted breadcrumb (optional)

This classic Sicilian dish combines fresh sardines, wild fennel, and a rich tomato sauce with bucatini pasta. It's a flavorful and unique meal that captures the essence of the Mediterranean.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfresh sardine, cleaned, filleted, and roughly chopped
400 gbucatini
100 gwild fennel frond, roughly chopped
1 pcsyellow onion, finely chopped
2 clovegarlic clove, minced
400 gcanned crushed tomato
30 graisin
30 gpine nut, toasted
0.5 tspsaffron thread, steeped in 2 tablespoons warm water
4 tbspolive oil
60 mldry white wine
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

3 tbsptoasted breadcrumb(optional)

Equipment

slotted spoon · large skillet · large pot · dutch oven

The method

Step by step

1
Bring a large pot of salted water to a boil.
About 5 min
2
Add the wild fennel fronds to the boiling water and blanch for 2-3 minutes until tender. Remove with a slotted spoon and set aside, reserving the water.
About 3 min
Cook’s note: Blanching the fennel helps soften it and mellow its flavor.
3
In a large skillet or Dutch oven, heat the olive oil over medium heat.
About 1 min
4
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Cook the onion slowly to bring out its sweetness.
5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
6
Add the chopped sardine fillets to the skillet and cook for 2-3 minutes, breaking them up with a spoon, until they start to flake.
About 3 min
7
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
About 2 min
8
Stir in the blanched wild fennel, crushed tomatoes, raisins, pine nuts, and the steeped saffron.
About 1 min
9
Season the sauce with salt and black pepper.
Cook’s note: Taste and adjust seasonings as needed.
10
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
About 20 min
11
While the sauce simmers, cook the bucatini in the reserved boiling fennel water according to package directions until al dente.
About 10 min
Cook’s note: Using the fennel water adds an extra layer of flavor to the pasta.
12
Before draining, reserve some of the pasta cooking water.
Cook’s note: This starchy water can help emulsify the sauce and adjust its consistency.
13
Drain the bucatini and add it directly to the skillet with the sardine sauce.
About 1 min
14
Toss the pasta with the sauce, adding a splash or two of the reserved pasta water if needed to achieve a desired consistency.
About 2 min
Cook’s note: Ensure every strand of bucatini is coated in the flavorful sauce.
15
Serve immediately, garnished with toasted breadcrumbs if desired.
Cook’s note: The breadcrumbs add a nice textural contrast.

Keep it good

Storage

Store leftover pasta con le sarde in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.