Name: Pasta con le Sarde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g Pasta, bucatini or spaghetti style preferred; 160 g Sardines, cleaned, boneless if possible; ¾ cup Fennel Bulb, fronds and tender stems, chopped; 1½ L Water, for boiling pasta; ¾ tsp Salt, divided; 3 tbsp Extra Virgin Olive Oil, divided; ⅓ cup Brown Onion, finely chopped; 2 tbsp Raisins, soaked briefly if dry; 2 tbsp Pine Nuts, lightly toasted; ¼ cup Breadcrumbs, toasted; ¼ tsp Chilli Flakes, optional warmth; ¼ tsp Ground Black Pepper

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Bring the measured water to a boil. Add part of the salt and cook the pasta until just al dente.
Reserve a small ladle of pasta cooking water, then drain the pasta.
Heat part of the olive oil in a pan. Add breadcrumbs and toast until golden, then remove.
In the same pan, add the remaining olive oil and onion. Cook until soft.
Add fresh fennel, raisins, pine nuts, chilli flakes, remaining salt, and black pepper powder. Cook briefly.
Add sardines and cook gently so they warm through but do not completely break apart.
Add the drained pasta and toss gently. Add a splash of reserved pasta water if needed.
Finish with toasted breadcrumbs and serve hot.

How to tell it's done

The pasta should be lightly coated, with tender sardines, aromatic fennel, sweet raisins, and crisp breadcrumbs.

Getting it right

Tip

The contrast of sardines, fennel, raisins, pine nuts, and crisp breadcrumbs is the identity of this dish.

What to serve it with

Serve as a Sicilian-style seafood lunch or dinner pasta.

Common mistakes

The sardines break down completely or the dish tastes dull.: Fold sardines in gently near the end and balance the sauce with fennel, raisins, pine nuts, and crisp crumbs.

Substitutions

Fresh Fennel gives the classic Sicilian aroma; fennel seeds are only a fallback and should be used sparingly.
Handle sardines gently so the pasta keeps some visible fish pieces.
Toast breadcrumbs separately for the best crisp finish.

Storing and reheating

Refrigerate pasta con le sarde for up to 2 days. Reheat gently with a splash of water and add fresh crumbs after warming; freezing is not recommended.

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Ingredients