📝 About This Recipe
Transport your senses to the shores of Palermo with this iconic Sicilian masterpiece, a dish that perfectly captures the island's complex history through its unique blend of Arab and Mediterranean flavors. This dairy-free delicacy balances the richness of fresh sardines and oily anchovies with the sweetness of golden raisins, the crunch of toasted pine nuts, and the aromatic punch of wild fennel. It is a sophisticated symphony of sweet, savory, and earthy notes that proves you don't need cheese to create a luxurious Italian pasta experience.
🥗 Ingredients
The Aromatics & Base
- 1/2 cup Extra virgin olive oil (high quality)
- 1 Yellow onion (large, finely diced)
- 4-6 pieces Anchovy fillets (packed in oil)
- 1 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
The Seafood & Texture
- 1 lb Fresh sardines (cleaned, scaled, deboned, and butterflied)
- 1/3 cup Golden raisins (soaked in warm water for 10 minutes then drained)
- 1/4 cup Pine nuts (toasted until golden)
- 1 large bunch Wild fennel (or fennel fronds) (boiled, drained, and finely chopped)
Pasta & Crunch
- 1 lb Bucatini or Spaghetti (bronze-cut preferred)
- 1/2 cup Breadcrumbs (coarse, toasted in olive oil)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Add the fennel fronds and blanch them for 2-3 minutes until tender. Remove with a slotted spoon, reserving the 'fennel water' to cook the pasta later. Finely chop the blanched fennel and set aside.
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2
In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm water to release their vibrant color and aroma.
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3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant. Transfer to a small bowl and set aside; this is your 'Sicilian Parmesan'.
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4
Wipe out the skillet and add the remaining olive oil over medium-low heat. Add the diced onion and cook slowly for 8-10 minutes until translucent and soft, but not browned.
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5
Add the anchovy fillets to the skillet. Use a wooden spoon to mash them into the oil until they completely dissolve into a savory paste.
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6
Stir in the chopped fennel, drained raisins, and toasted pine nuts. Cook for 3-4 minutes to allow the flavors to meld.
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7
Increase the heat to medium and add the fresh sardine fillets. Cook for 2 minutes, breaking them up slightly with your spoon, though leaving some chunks for texture.
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8
Pour in the saffron and its soaking liquid. Season with a pinch of salt (carefully, as anchovies are salty) and plenty of freshly cracked black pepper. Simmer the sauce on low while you cook the pasta.
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9
Bring the reserved fennel water back to a boil. Add the bucatini and cook until 2 minutes before 'al dente'—the pasta should still have a firm bite.
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10
Using tongs, transfer the pasta directly from the water into the skillet with the sardine sauce. Reserve at least 1 cup of the starchy pasta water.
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11
Add 1/2 cup of the pasta water to the skillet. Increase heat to medium-high and toss the pasta vigorously with the sauce for 2 minutes, allowing the noodles to absorb the liquid and finish cooking.
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12
If the pasta looks dry, add a splash more pasta water. The goal is a silky coating that clings to every strand.
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13
Remove from heat and drizzle with a final tablespoon of high-quality extra virgin olive oil.
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14
Plate the pasta in warm bowls and top generously with the toasted breadcrumbs for that essential Sicilian crunch.
💡 Chef's Tips
If you cannot find fresh sardines, high-quality canned sardines in olive oil are an acceptable substitute—just add them at the very end. Always use the water used to boil the fennel for the pasta; it infuses the noodles with an incredible herbal depth. Don't skip the saffron; it provides the signature golden hue and a subtle earthy backbone that defines this dish. Be generous with the olive oil; since this dish is dairy-free, the oil provides the necessary richness and mouthfeel. Toasting the breadcrumbs is essential—it provides the textural contrast usually offered by cheese in other Italian dishes.
🍽️ Serving Suggestions
Pair with a crisp, acidic Sicilian white wine like Grillo or Etna Bianco to cut through the richness of the fish. Serve alongside a simple salad of shaved fennel and orange segments to echo the flavors in the pasta. A side of roasted cherry tomatoes with balsamic can provide a nice acidic pop. Finish the meal with a dairy-free lemon sorbet to cleanse the palate after the oily fish.