Sicily's most poetic pasta. Sardines, wild fennel, raisins, pine nuts, saffron — sweet, salty, briny, all at once. A dish that tells the story of Sicily's history in every bite.
Pasta con le Sarde
Sicily’s most poetic pasta. Sardines, wild fennel, raisins, pine nuts, saffron — sweet, salty, briny, all at once. A dish that tells the story of Sicily’s history in every bite.
Ingredients
Method
- If using fresh sardines, cut into 2-inch pieces. If using canned, drain and break up.
- Boil the wild fennel fronds in salted water 5 minutes. Lift them out (KEEP the water for cooking the pasta). Chop the fronds; reserve.
- Heat 4 tbsp olive oil in a large skillet over medium. Add onion + a pinch of salt; cook until soft, 5 minutes.
- Add anchovies, mash them with a wooden spoon until they melt. Add the saffron water, chopped fennel, drained raisins, and pine nuts. Stir 2 minutes.
- Add the sardines. Cook gently 4-5 minutes, breaking them up — they should melt into the sauce, not stay in big pieces.
- Bring the fennel-cooking water back to a boil; cook the pasta in it (it’s seasoned and adds flavor). Reserve a cup of cooking water; drain.
- Add pasta to the skillet, toss with a splash of cooking water until coated.
- Plate. Top with toasted breadcrumbs and a drizzle of olive oil. No cheese.
Notes
Wild fennel grows everywhere in Sicily. If you can’t find it, fennel bulb tops + fennel seeds give the closest approximation. The combination of sweet (raisins), salty (anchovy), nutty (pine nuts), and briny (sardines) is the whole point — don’t skip any.