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Pasta con le Sarde Recipe

Pasta con le Sarde

Pasta con le Sarde is a classic Sicilian dish that combines the delicate flavors of fresh sardines with fennel, raisins, and toasted pine nuts. The pasta, typically bucatini or linguine, is coated in a savory-sweet sauce that embodies the essence of Sicilian cuisine. It’s a comforting, aromatic dish that delivers a perfect balance of salty, sweet, and umami flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Survings
Course: Main Course
Cuisine: Italian, Sicilian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 400 g bucatini or linguine pasta
  • 500 g fresh sardines cleaned and filleted
  • 1 large onion finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 100 g golden raisins
  • 50 g pine nuts toasted
  • Salt and black pepper to taste
  • Fresh parsley chopped for garnish
  • Zest of 1 lemon for serving

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini or linguine according to package instructions until al dente. Reserve some pasta water and drain.
  2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and fennel seeds, sautéing until the onions are translucent.
  3. Add Sardines: Gently add the sardine fillets to the skillet and cook for about 5 minutes, breaking them up slightly as they cook.
  4. Combine Ingredients: Stir in the golden raisins and toasted pine nuts. Season with salt and black pepper.
  5. Toss the Pasta: Add the cooked pasta to the skillet, tossing everything together. If the mixture seems dry, add a bit of reserved pasta water to achieve the desired consistency.
  6. Serve: Plate the pasta and garnish with fresh parsley and lemon zest. Enjoy your Pasta con le Sarde warm with a drizzle of olive oil.

Notes

If sardines are not available, anchovies can be used as a substitute. For a vegan version, omit the sardines and substitute with roasted vegetables or mushrooms for an earthy flavor. Add a pinch of red pepper flakes to the sauce for a bit of heat.