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Sicilian-Style Pasta with Sardines
This spaghetti with sardines and fennel turns a few simple pantry ingredients, including tinned fish, into a Sicilian-inspired rustic seafood feast.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pot
- ●colander
📝 Preparation Steps
1
Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
large fennel bulb (sometimes called anise; 1¼ lb), any fronds chopped and stalks trimmed flush with bulb and discarded1
2
Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about ⏱️ 15 minutes.
medium onion, finely chopped1large fennel bulb (sometimes called anise; 1¼ lb), any fronds chopped and stalks trimmed flush with bulb and discarded1
3
Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer ⏱️ 1 minute.
4
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
5
Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again. Editor’s note: This recipe was first printed in the March 2002 issue of ‘Gourmet.’ Head this way for more of our favorite pasta recipes→
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