Pasta Con Le Sarde

Pasta Con Le Sarde (Pasta with Sardines)


from Angela at Aloha: Yinz Mangia (www.alohayinzmangia.com)

Makes 8 servings


2/3 of a cup of bread crumbs

1 large onion, chopped

3 - 4.75 ounce cans of sardines in water, bones removed

2 anchovies, chopped

1/4 of a cup of pine nuts

1/4 of a cup of raisins

12 ounces of spaghetti (or bucatini)

3/4 of a cup of white wine

The tops of a bulb of fennel, tied together with kitchen twine

1/2 of a teaspoon of saffron threads

Olive oil


Soak the pine nuts and raisins in a bowl of warm water. In another small bowl, soak the saffron threads in warm water.


In a large skillet, heat 1-2 Tablespoons of olive oil before adding the breadcrumbs. Stir often and continue only until the breadcrumbs begin to turn golden brown. Remove the breadcrumbs and set them aside.


Fill a large pot 2/3 of the way with water and bring to a rapid boil. First, cook the fennel until it's bright green and softened. Remove it from the water, remove the twine, and chop the fennel. Second, add the pasta to the boiling water and cook until desired doneness, about 8 - 10 minutes. Reserve some of the pasta water. Drain the pasta and keep it warm.


In the (now empty breadcrumb) skillet, begin again with 1-2 Tablespoons of olive oil before adding the onions. Cook them, stirring often, until softened. Add the anchovies and stir them in with the onions. Add the sardines!


Drain the water from the raisins and pine nuts before adding them to the mixture.


Heat the entire mixture through before adding the wine. Cook for another 5 - 6 minutes until incorporated. 


Combine the pasta with the sardine mixture and the reserved pasta water. Finally, top with fennel and bread crumbs and enjoy. Mangia mangia!



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