Pasta with sardines is a traditional dish of Sicilian cuisine. The sardines are combined with wild fennel, pine nuts, raisins and toasted almonds to create a rich and flavorful sauce. Everything is then mixed with bucatini-type pasta. This recipe is highly appreciated for its unique taste and the balance between sweet and savory flavors.
Boil the wild fennel in salted water, drain them and reserve the water which will be used to cook the bucatini.
Remove the backbone and heads from the sardines.
In a pan, sauté in the oil the chopped wild fennel with the onions, the desalinated anchovies, a little pepper, the pine nuts, the saffron dissolved in a little water, and the sultana raisins rehydrated in warm water; then add half of the sardines.
When the sardines are browned, mix everything until you obtain a homogeneous sauce.
Cook the bucatini in the fennel cooking water.
Drain them al dente and put them in a baking dish with two-thirds of the sauce, mixing well.
In a frying 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 brown the top.
Frying Pan
Saucepan
Colander
Italy, 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 |
