Pasta with sardines is a traditional dish of Sicilian cuisine. The sardines are mixed with wild fennel, pine nuts, raisins, and toasted almonds to create a rich and tasty sauce. It is then combined with bucatini pasta. This recipe is highly appreciated for its unique flavor and the balance between sweet and salty tastes.
Boil the fennel in salted water, drain them and keep the water which will be used to cook the bucatini
Remove the bones and heads from the sardines
In a saucepan, sauté the chopped fennel with the onion, desalted anchovies, a bit of pepper, pine nuts, saffron diluted in a little water, and sultana raisins rehydrated in warm water, then add half of the sardines
When the sardines are browned, mix everything until you get a smooth sauce
Cook the bucatini in the fennel water
Drain them al dente and place them in a baking dish with two-thirds of the sauce, mix well
In a pan with a little oil and the remaining third of the sauce, cook the remaining sardines
Pour everything over the bucatini and sprinkle with chopped almonds
Place the baking dish in a very hot oven for about ten minutes and gratinate the contents
Pan
Saucepan
Colander
Italia, Sicilia
| Energy (kcal) | 146.18 |
| Carbohydrates (g) | 19.75 |
| of which Sugars (g) | 3.27 |
| Fat (g) | 3.36 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 9.62 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.06 |
