Why You’ll Love This Recipe
Chef John’s Pasta con le Sarde is a traditional Italian dish from Sicily, known for its rich and complex flavor profile. This recipe combines the unique taste of sardines with fennel, raisins, pine nuts, and saffron. The combination of salty, sweet, and aromatic elements makes for a deeply satisfying dish, perfect for those who love exploring diverse flavors in their meals. It’s also an excellent way to enjoy a healthy, protein-packed meal that’s easy to make and perfect for both family dinners and special occasions.
Ingredients
- 1/2 teaspoon saffron threads
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 1/2 cup pine nuts
- 1/4 cup golden raisins
- 1 can (about 4 ounces) sardines in olive oil, drained
- 1/4 cup dry white wine
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/2 pound pasta (such as bucatini)
- 1 tablespoon chopped fresh parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by infusing the saffron in 2 tablespoons of hot water and set it aside to bloom.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, and cook for about 4 minutes, until it begins to soften.
- Stir in the red pepper flakes, crushed fennel seeds, and pine nuts. Cook for another 2 minutes until the nuts are lightly toasted.
- Add the raisins, sardines, and white wine, and let it simmer until the wine reduces by half, about 3 minutes.
- Stir in the tomato paste, saffron-infused water, and salt. Simmer for another 5 minutes to blend the flavors.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of cooking water.
- Toss the pasta into the sauce, adding the reserved cooking water as necessary to help coat the pasta evenly.
- Garnish with freshly chopped parsley if desired and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Option: Replace sardines with grilled vegetables like zucchini, eggplant, or bell peppers.
- Gluten-Free: Use gluten-free pasta in place of regular pasta.
- Spicier Version: Add more red pepper flakes or a dash of hot sauce to increase the heat.
Storage/Reheating
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat, adding a splash of water or olive oil to prevent it from drying out.
FAQs
1. Can I use fresh sardines for this recipe?
Fresh sardines can be used, but you will need to prepare and cook them before adding them to the sauce. Canned sardines provide a more convenient option for this dish.
2. What can I substitute for fennel seeds?
If you don’t have fennel seeds, anise seeds or caraway seeds are good alternatives. They offer similar licorice-like flavors.
3. Can I make this dish ahead of time?
You can prepare the sauce a day ahead and store it in the refrigerator. Simply reheat and toss with freshly cooked pasta when ready to serve.
4. Is this dish suitable for children?
The dish has a strong, complex flavor that might not appeal to all children, particularly due to the sardines and fennel. You can try a milder version with less seasoning if serving to kids.
5. Can I freeze this pasta dish?
While you can freeze the sauce, pasta generally doesn’t freeze well. It’s best to freeze the sauce and cook fresh pasta when you’re ready to serve.
6. Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as spaghetti, linguine, or penne.
7. What should I serve with Pasta con le Sarde?
A simple green salad or sautéed vegetables makes for a great side dish. You can also serve it with a slice of crusty bread to soak up any extra sauce.
8. Is this a healthy recipe?
Yes! It’s packed with protein from the sardines and full of healthy fats from the olive oil and pine nuts. Plus, it includes nutritious ingredients like fennel and raisins.
9. Can I adjust the sweetness of the dish?
You can adjust the sweetness by adding more or less raisins, depending on your taste. If you prefer a less sweet dish, reduce the raisins or omit them entirely.
10. What kind of wine should I use for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe. Avoid using sweet wines, as they will overpower the dish.
Conclusion
Chef John’s Pasta con le Sarde offers a wonderful blend of savory and sweet flavors that’s sure to satisfy your taste buds. With simple ingredients and easy preparation, this dish is an excellent choice for anyone looking to try something new or recreate a classic Italian favorite at home. Whether you’re serving it for a weeknight dinner or a special occasion, it’s bound to impress
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Chef John’s Pasta con le Sarde
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Description
Discover Chef John’s Pasta con le Sarde, a classic Sicilian seafood pasta featuring bucatini, sardines, anchovies, fennel, saffron, pine nuts, and golden raisins. This authentic recipe offers a delightful blend of savory and sweet flavors, perfect for seafood enthusiasts.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- ¾ cup dry bread crumbs
- 1 pinch saffron
- ¼ cup white wine
- 8 ounces bucatini pasta
- 1 cup diced yellow onion
- 1 cup diced fennel bulb
- 1 pinch salt, or to taste
- ¼ cup golden raisins
- 2 cloves garlic, minced
- 1 anchovy fillet
- ¼ cup toasted pine nuts
- 1 pinch red pepper flakes
- 2 (4 ounce) cans sardines packed in oil, drained and crumbled
- 3 tablespoons chopped fennel fronds, or more to taste
Instructions
- Toast Bread Crumbs: In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the bread crumbs and cook, stirring, until they are crispy and toasted, about 2 to 5 minutes. Transfer to a bowl and set aside.
- Prepare Saffron Mixture: Grind the saffron threads using a mortar and pestle. Add the white wine to the mortar and stir to combine.
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Cook the bucatini in the boiling water, stirring occasionally, until al dente, about 10 to 11 minutes. Drain, reserving ½ cup of the pasta water.
- Sauté Vegetables: In the same skillet, heat the remaining 4 tablespoons of olive oil over medium heat. Add the diced onion and fennel, seasoning with a pinch of salt. Cook, stirring, until the onion is soft, about 10 minutes.
- Add Raisins and Garlic: Stir in the golden raisins and minced garlic, cooking for an additional minute until heated through.
- Deglaze and Simmer: Pour the saffron wine mixture into the skillet and cook until it is almost evaporated, about 2 minutes. Add 1 ladleful of the reserved pasta water and bring to a simmer. Stir in the toasted pine nuts and red pepper flakes, simmering until the sauce is reduced, about 5 minutes.
- Combine Pasta and Sardines: Add the crumbled sardines and cooked bucatini to the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until the sauce and pasta are heated through, about 5 minutes.
- Serve: Remove from heat and transfer to serving bowls. Garnish with chopped fennel fronds and the toasted bread crumbs.
Notes
- If fennel is unavailable, fresh dill or tarragon can be used as substitutes.
- For a spicier version, increase the amount of red pepper flakes.
- This dish pairs well with a crisp white wine, such as Pinot Grigio.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
