This recipe is one of the great pasta dishes from Sicily!
Pasta with sardines
- 500 grams macaroni
- 500 grams fresh boned sardines without heads and tails
- 2 onions
- 50 grams raisins
- 50 grams pine nuts
- 6 bunches of wild fennel about 600 grams
- 2 sachets of saffron
- Salt and pepper
- 100 grams breadcrumbs
- Rinse the wild fennel, bring a pot of water to boil, add salt as you will do for cooking pasta. you will use this water later for cooking pasta, then boil the wild fennel for 5 minutes, drain the wild fennel, chop and reserve it, reserve also the water for cooking pasta.
- Soften raisins in warm water for 10 minutes and then squeeze them.
- In a pan pour some EVOO and toast the breadcrumbs until they brown a little bit.
- Pour some EVOO into a pan and fry the chopped onions, the sardines, the raisins and pine nuts. Incorporate the chopped fennel and the boned sardines. Mix with a wooden spoon, taking care to chop the sardines.
- When the fish is cooked, finish the sauce by adding a sachet of saffron dissolved in warm water, adjust with pepper and salt (if necessary) and set aside.
- Boil the pasta al dente, in the water that you reserved, following the cooking time on the label, minus one minute.
- Drain the pasta, mix it in the pan with the sauce for 1 minute and serve sprinkling with the toasted breadcrumbs.
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