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Authentic Pasta con le Sarde Recipe

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Fresh sardines, wild fennel and pasta pair with currants, pine nuts and more, to create this wonderful example of fine Sicilian cuisine. This recipe makes a very special and tasty dinner.

Ingredients

Scale
  • ½ cup (75g) currants
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon butter
  • 1 finely chopped yellow onion
  • ½ cup (60 ml) dry white wine
  • ¼ cup (45g) rinsed capers
  • 2 lbs (900g) fresh sardines or 1 lb (450g) canned sardines
  • 1 lb (450g) bucatini pasta
  • ½ cup (45g) unseasoned dry bread crumbs
  • ½ cup (125 ml) plus 6 tablespoons extra-virgin olive oil
  • 1 lb (450g) fennel
  • 1 tablespoon crushed fennel seeds
  • 2 minced garlic cloves
  • ½ cup (70g) toasted pine nuts
  • Salt and black pepper, to taste

Instructions

  1. Finely chop the fennel bulb, and chop the fronds.
  2. Trim and de-bone the fresh sardines – you should get about 1¼ pounds (560 grams).
  3. Bring a pot of water to the boil.
  4. Mix the currants with the wine and red pepper flakes, and set to one side.
  5. Melt the butter in a small skillet, then add the breadcrumbs.
  6. Cook, stirring, until they are golden brown.
  7. Transfer them to a bowl, then stir in a couple tablespoons of oil and set to one side.
  8. Heat ½ cup of olive oil in a heavy skillet over a low-moderate heat.
  9. Add the onion, garlic, fennel seeds, and fennel bulb, plus a little salt.
  10. Cook for 25 minutes until the fennel is tender, stirring occasionally.
  11. Stir in the sardines and wine mixture, using a fork to break the sardines into pieces.
  12. Bring the mixture to a boil then simmer for 10 minutes.
  13. Add some salt to the boiling water, enough to give it a salty flavor.
  14. Boil the pasta for 8 minutes or until al dente, then drain it.
  15. Return the pasta to the pot and have the heat on low.
  16. Fold in the sardine and fennel mixture, then 4 tablespoons of oil.
  17. Add ¾ of the fennel fronds, capers and pine nuts.
  18. Stir in ¼ of the breadcrumbs, and season with salt and black pepper.
  19. Divide the mixture between 4 warmed serving plates.
  20. Sprinkle the remaining breadcrumbs and fennel fronds on top.

Find it online: https://victoriahaneveer.com/authentic-pasta-con-le-sarde-recipe/