📝 About This Recipe
Hailing from the sun-drenched shores of Palermo, Pasta con le Sarde is a masterpiece of Sicilian 'sweet and sour' culinary tradition. This ancient dish marries the briny intensity of fresh sardines with the earthy fragrance of wild fennel, accented by the crunch of toasted pine nuts and the sweetness of sun-dried raisins. It is a complex, aromatic journey that captures the crossroads of Mediterranean and Arab influences in a single, unforgettable bowl of pasta.
🥗 Ingredients
The Wild Fennel Base
- 1 large bunch Wild Fennel (finocchietto selvatico) (tender fronds only; if unavailable, use fennel fronds and 1 tsp toasted fennel seeds)
- 6 quarts Water (for boiling the fennel and then the pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood and Aromatics
- 1 pound Fresh Sardines (cleaned, scaled, deboned, and butterflied)
- 4-6 pieces Salted Anchovy Fillets (rinsed and patted dry)
- 1 pinch Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1/2 cup Extra Virgin Olive Oil (high quality Sicilian oil preferred)
- 1 medium Yellow Onion (very finely diced)
- 1/4 cup Golden Raisins (Sultanas) (soaked in warm water for 10 minutes then drained)
- 1/4 cup Pine Nuts (lightly toasted)
Pasta and Finishing
- 1 pound Bucatini or Perciatelli (dried durum wheat pasta)
- 1/2 cup Breadcrumbs (toasted in a pan with a drop of oil until golden brown)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Add the wild fennel fronds and blanch for about 10-12 minutes until very tender. Use a slotted spoon to remove the fennel, reserving the water—this fragrant water will be used to cook your pasta later.
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2
Finely chop the blanched fennel fronds and set aside. In a small bowl, ensure your saffron is blooming in 2 tablespoons of warm water.
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3
In a large, deep skillet or sauté pan, heat the extra virgin olive oil over medium-low heat. Add the finely diced onion and cook slowly for 8-10 minutes until translucent and soft, but not browned.
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4
Add the anchovy fillets to the skillet. Use a wooden spoon to mash them into the oil until they dissolve into a savory paste.
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5
Stir in the chopped fennel, the soaked raisins, and the toasted pine nuts. Cook for 2-3 minutes to allow the flavors to meld.
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6
Add the saffron and its soaking liquid to the skillet. Stir well, creating a golden, aromatic base.
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7
Carefully lay half of the fresh sardine fillets into the skillet. Cook for 2 minutes, then gently break them apart with your spoon. They will partially melt into the sauce, providing body and richness.
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8
Bring the reserved fennel water back to a rolling boil. Add salt and the bucatini. Cook the pasta for 2 minutes less than the package instructions (very al dente).
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9
While the pasta cooks, add the remaining sardine fillets to the sauce. Keep these mostly intact for texture, cooking them gently for just 3-4 minutes.
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10
Using tongs, transfer the bucatini directly from the water into the skillet. Add a ladle (about 1/2 cup) of the starchy pasta water to the pan.
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11
Toss the pasta with the sauce over medium heat for the final 2 minutes of cooking. The pasta will absorb the flavors and the liquid will emulsify into a silky coating.
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12
Remove from heat. If the pasta looks dry, add one more splash of pasta water and a drizzle of fresh olive oil.
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13
Serve immediately, topped generously with the toasted breadcrumbs (the 'poor man's parmesan') and a crack of black pepper.
💡 Chef's Tips
Never skip boiling the fennel first; that water is the secret to flavoring the pasta from the inside out. If you cannot find fresh sardines, high-quality canned sardines in olive oil can work, but add them at the very end as they are already cooked. Bucatini is the traditional choice because its hollow center traps the thin, aromatic sauce. Toasting the breadcrumbs is essential—they provide the necessary crunch to contrast the soft sardines and raisins. Be careful with salt; between the anchovies and the pasta water, the dish seasons itself quickly.
🍽️ Serving Suggestions
Pair with a crisp Sicilian white wine like Grillo or Etna Bianco to cut through the richness of the sardines. Serve with a side of sautéed bitter greens, such as chicory or rapini, to balance the sweetness of the raisins. Start the meal with a light citrus salad of blood oranges, red onion, and olives. A chilled glass of mineral water with a squeeze of lemon is a perfect non-alcoholic accompaniment. Follow the meal with a simple lemon sorbet to cleanse the palate of the oily fish flavors.