Sicilian pasta with sardines

Name: Sicilian pasta with sardines
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g spaghetti; 3 l water; 1 teaspoon salt; 400 g sardines; 30 g anchovies; 1 pc fennel; 1 pc onion; 4 tablespoons olive oil; 30 g pine nuts; 30 g raisins; 1 pinch saffron; salt; black pepper; 60 g breadcrumbs; olive oil

Eduard LáskaPastaItalian Cuisine x se líbilo

Pasta con le sarde combines fresh sardines with the aroma of fennel, sweet raisins, and toasted pine nuts in an iconic Sicilian dish. The Arabic origins of these ingredients reflect Sicily's rich history as a crossroads of Mediterranean cultures. The distinctive contrast of sweet and savory flavors makes it an Italian dish you can prepare right in your own kitchen.

Příprava: 20min

Vaření: 30min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the sauce

1
Soak the raisins in warm water for 10 minutes to soften them. Wash the fennel, cut off the green fronds, and slice the bulb into thin strips. Set the fronds aside to garnish the pasta with sardines.
2
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook until golden, stirring frequently, about 5 minutes. Then add the fennel and saute for another 8 minutes until tender.
3
Add the anchovies and stir them into the base, where they will soon dissolve. Add the pine nuts, drained raisins, and saffron, stir and cook over low heat for 3 minutes.
4
Clean the sardines, removing the head and spine. Add them to the pan and gently break them up with a fork so they blend into the sauce. Cook for 5 minutes, then season with salt and pepper.

Pangrattato and pasta

5
Toast the breadcrumbs in a dry pan, stirring constantly, until golden brown, about 3 minutes. Transfer to a plate and let cool.
6
Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package instructions. Before draining, reserve a cup of pasta water.
7
Add the drained pasta directly to the pan with the sauce. Toss gently to combine. If the sauce is too thick, add a splash of pasta water. Serve topped with golden pangrattato and garnished with fennel fronds.