Saffron, fennel, anchovies, pine nuts, and raisins flavor pasta con le sarde, a simple Sicilian dish. With its unique sweet-savory flavor, this pasta dish is a staple in Italian cuisine. Good any night of the week or holidays.
Ingredient
– Baby fennel bulbs with their frond– Fresh sardine– Extra virgin olive oil– Onion– Salt-cured anchovie– White wine– Bucatini, spaghetti, or linguini– Raisins or currant– Toasted breadcrumbs for garnish– Lemon zest
Direction
1
Boil a large pot of salted water. Tenderize baby fennel and fronds in 8–10 minutes. Drain and chop; reserve. Chopped fennel can be cooked with the onion if baby fennel is unavailable.
2
Preheat a large skillet with 1/4 cup olive oil. Sauté onions for 5 minutes until soft but not browned. Add white wine and anchovies and break up with a wooden spoon.
3
Put the pasta in salted water and cook until al dente. Drain and set aside.
4
Add the reserved fennel, raisins, pine nuts, and pasta cooking water to the skillet.
5
Put the lid on and cook for 10 minutes.
6
Add the sardines and cook uncovered until done. Add reserved pasta and plenty of extra virgin olive oil. Mix well. Sprinkle salt and pepper.