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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!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- bowl
- saucepan
- microwave
📝 Preparation Steps
1
Bring a large pot of well salted water to a boil.
2
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.
3
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.
extra virgin olive oil (divided)6 tablespoons
4
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.
5
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.
extra virgin olive oil (divided)6 tablespoonsfennel (small bulb, finely diced both white and green fronds reserved and roughly chopped)1
6
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.
garlic (very thinly sliced)4 cloves
7
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.
8
Cook the pasta just shy of al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
9
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.
10
Stir in half of the toasted breadcrumbs and half of the pine nuts.
11
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.
fennel (small bulb, finely diced both white and green fronds reserved and roughly chopped)1
Nutrition Facts
calories
604 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
6 g
sugar Content
9 g
sodium Content
249 mg
protein Content
13 g
cholesterol Content
4 mg
carbohydrate Content
69 g
saturated Fat Content
4 g
unsaturated Fat Content
23 g
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