Entrees » Pasta con le Sarde (Pasta w/ Sardines)
Lori Leinbach whisks you away to Sicily with a traditional pasta sauté that includes golden raisins, toasted pine nuts and whole sardine fillets. She finishes the dish just the way Nonna would do it — with toasted bread crumbs and a squeeze of fresh lemon. Enjoy!
Print Recipe
Serves 4
Ingredients
- ½ tsp saffron threads in 3 tbsp hot water
- ⅓ cup golden raisins
- ⅓ cup pine nuts
- ½ cup toasted panko bread crumbs
- ¾ lb long pasta (spaghetti, fettucini, etc.)
- 3 tbsp olive oil
- 2 cloves garlic, chopped
- 2 dried chiles, crumbled
- 1 small bulb fennel, sliced
- 1 anchovy fillet
- 12 whole sardines, filleted
- 3 tbsp pasta cooking water
- 2 tbsp chopped parsley
- juice of ¼ lemon
How-to
Prepare Saffron, Raisins, Panko & Pasta
- Sprinkle the saffron threads over 3 tbsp of hot water and let it stand for 20 minutes
- Soak the raisins in warm water for 20 minutes, drain and set aside
- In a dry pan, toast panko until golden brown over medium heat, about 3-4 minutes. Set aside
- Boil the pasta in salted water according to package directions. Drain and reserve 3 tbsp of the cooking liquid. Set aside
Make Sauce
- Toast the pine nuts in a small skillet over medium heat until toasted and fragrant, about 2 minutes. Set aside
- Heat olive oil in a large skillet over medium-high. Sauté the garlic, crumbled chilies, and fennel for 2-3 minutes until fennel begins to soften
- Add anchovy and crush with the back of a fork or spoon into the pan
- Add raisins, pine nuts, and sardines to the pan. Stir well
- Add cooked pasta and reserved cooking liquid to pan and toss until combined
- Squeeze some lemon juice over the top, add saffron broth, and garnish with parsley
- Sprinkle toasted panko over each serving. Serve immediately
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