This Pasta Recipe Changed My Mind About Sardines – Pasta con Le Sarde
When you think of traditional Sicilian cuisine, Pasta con Le Sarde (with Sardines) might not be the first dish that comes to mind. However it’s actually a classic from the region. This recipe dates back to the Middle Ages and combines the rich flavors of the Mediterranean with simple, wholesome ingredients.
At first glance, the idea of this salty fish in pasta might not sound appealing to everyone. Nevertheless, trust in the combination of sardines, fennel, sultanas, pine nuts, and saffron. The way they work together is bold, unique and something that surprised even my tastebuds.
What makes this dish even better is how quickly it comes together. In less than 20 minutes, you’ll be transported to the sunny shores of Sicily, enjoying a meal that’s both comforting and exotic. Don’t hesitate, give it a try.
Watch the Pasta con Le Sarde Video Recipe
This Pasta con Le Sarde is the Best Sardine Dish You’ll Ever Try
Vincenzo’s tips
Go for Quality Spaghetti
Good pasta makes all the difference. Therefore, opt for high-quality spaghetti to give your dish the perfect texture and taste.
Fresh Sardines Are Best, But…
While fresh sardines are the top choice for this dish, high-quality canned sardines from Italy or Spain are a fantastic alternative and can be just as delicious.
Wild Fennel is a Must
Wild fennel is key to authentic Pasta con Le Sarde, but it can be hard to find. You can opt for to buy 3 fennel bulbs instead and use their leaves. The more fennel leaves, the better the flavor.
Breadcrumbs: The Poor Man’s Cheese
In traditional Sicilian cooking, breadcrumbs were used as a substitute for pricey cheeses like Parmigiano or Pecorino. Toasted breadcrumbs add a wonderful crunch and flavor to your pasta. As a result, making your own breadcrumbs can significantly improve the dish.
Lemon Twist
If you’re not a fan of tomato paste, you can instead squeeze the juice of 1-2 lemons over your Pasta con Le Sarde for a fresh, citrus twist that complements the other flavors beautifully.
Handle with Care
Sardines are delicate and cook quickly. Be gentle when cooking to avoid them falling apart. They’ll be ready in no time.
Easy on the Salt
Remember, sardines and anchovies are already salty. Be cautious with adding extra salt to avoid overpowering the dish.
How to serve Pasta con Le Sarde
Use tongs to gently lift and swirl the pasta onto a flat plate, creating a beautiful nest-like presentation. Drizzle the luscious sauce over the top, add a few pieces of sardines and plump sultanas for bursts of sweet and savory flavor then generously sprinkle toasted breadcrumbs for a delightful crunch.
Pasta con Le Sarde
Print Recipe
Equipment
- Glass
- Medium-sized pot
- Strainer
- knife
- Chopping-board
- Large-sized frying pan
- wooden spoon
- Garlic press (optional)
- Mug
- Tongs
Ingredients
- 200 g sardines, 7oz
- 300 g spaghetti, 10.5oz
- Saffron
- Wild fennel leaves
- 30 g pine nuts, 1oz
- Extra virgin olive oil, EVOO
- 5 Tbsp bread crumbs
- 1/2 red onion, chopped
- 2 cloves of garlic, crushed
- 5 anchovies
- 1 Tbsp tomato paste
- 30 g Sultanas, 1oz
- Salt & Pepper
Instructions
- Add saffron threads to a glass, then fill it with hot water and let it rest. For the best results, do this the day before.
- Take a medium-sized pot and boil the wild fennel leaves. Then, after about 5 minutes, strain the leaves and transfer them to a small plate before chopping them into small pieces. Save the water to use later.
- Add the pine nuts to a small pan and toast them on medium-low heat, until golden, then set them aside.
- Heat a large pan before adding 2 tablespoons of EVOO. Then toast 5 tablespoons of breadcrumbs, stirring with a wooden spoon so they cook evenly. Once ready, set aside.
- Place the frying pan back on medium-low heat and add 4-5 tablespoons of EVOO and the red onion.
- Before the oil gets too hot, add a splash of water and the crushed garlic, then stir.
- Add the anchovies, stirring well until they melt and disappear.
- Incorporate the tomato paste, stirring to combine and add color to the dish. Add a splash of water if it dries out too quickly and slightly lower the heat if needed.
- Add the chopped fennel leaves and sultanas, mixing well.
- Pour in half of the saffron mixture, then gently add the sardines and cook for less than 2 minutes, stirring carefully.
- Season with a small amount of salt (only if needed) and a generous crack of pepper.
- When the liquid evaporates, add the rest of the saffron liquid.
- Using the water from the fennel leaves, bring it to a boil (adding more water if needed and moving it to a large pot), add 1 tablespoon of rock salt and allow to dissolve. Cook your pasta according to the time noted on your pasta packet.
- Scoop up a mug full of pasta water and set it aside once the pasta is almost cooked.
- Strain the pasta and add it to the pan with the sardines.
- Add the toasted pine nuts, toss the pasta, and add some of the reserved pasta water as needed to ensure the pasta is well coated with the luscious sauce.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
If you loved the taste of Pasta con Le Sarde, you’ll go crazy for Spaghetti alla Natalina —it’s a must-try!
And if the crunchy breadcrumbs left you craving more, you simply have to check out our Pasta with Breadcrumbs recipe.
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