Zesty Sicilian Pasta con le Sarde with Fennel and Pine Nuts
A flavorful Sicilian dish packed with fresh sardines, wild fennel, and toasted pine nuts.
Embrace the authentic flavors of Sicily with this traditional pasta dish featuring sardines, fragrant fennel, and the delightful crunch of pine nuts, all brought together in a zesty sauce.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Sardine Mixture
For the Pasta
For the Sauce
Preparation
Marinating the Sardines
Combine sardines
Place sardine fillets in a bowl.
Add marinade
Drizzle with olive oil, garlic, salt, and pepper.
Marinate
Mix gently and marinate for 20 minutes in the refrigerator.
Preparing the Sauce
Sauté fennel
Heat olive oil over medium heat in a skillet. Add chopped fennel and cook until soft, about 5 minutes.
Ensure the fennel is soft before adding other ingredients to prevent undercooking.
Add anchovies and wine
Stir in anchovies until melted, then add wine.
Toast breadcrumbs with olive oil for extra flavor.
Cooking Process
Cooking the Pasta
Boil bucatini according to package instructions until al dente.
Making the Sauce
Add raisins, pine nuts, lemon zest, and saffron to the skillet. Let simmer on low.
Sautéing Sardines
In a separate pan, sauté marinated sardines for 2-3 minutes until cooked through.
Plating & Serving
Zesty Sicilian Pasta con le Sarde with Fennel and Pine Nuts
Zesty Sicilian Pasta con le Sarde with Fennel and Pine Nuts
Chef's Tip
Fresh sardines elevate the dish with a richer taste compared to canned ones.
Assemble and Serve
Toss the cooked bucatini with the sauce and sardines, topping with toasted breadcrumbs for a delightful crunch.