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
