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Pasta with sardines

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Sicilian
Servings: 6


  • 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
  • EVOO
  • 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.