When you think of traditional Sicilian cuisine, Pasta con Le Sarde (with Sardines) might not be the first dish that comes to mind. However it’s actually a classic from the region. This recipe dates back to the Middle Ages and combines the rich flavors of the Mediterranean with simple, wholesome ingredients.
At first glance, the idea of this salty fish in pasta might not sound appealing to everyone. Nevertheless, trust in the combination of sardines, fennel, sultanas, pine nuts, and saffron. The way they work together is bold, unique and something that surprised even my tastebuds.
What makes this dish even better is how quickly it comes together. In less than 20 minutes, you’ll be transported to the sunny shores of Sicily, enjoying a meal that’s both comforting and exotic. Don’t hesitate, give it a try.
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INGREDIENTS:
200 g sardines 7oz
300 g spaghetti 10.5oz
Saffron
Wild fennel leaves
30 g pine nuts 1oz
Extra virgin olive oil EVOO
5 Tbsp bread crumbs
1/2 red onion chopped
2 cloves of garlic crushed
5 anchovies
1 Tbsp tomato paste
30 g Sultanas 1oz
Salt & Pepper
METHOD:
1. Add saffron threads to a glass, then fill it with hot water and let it rest. For the best results, do this the day before.
2. Take a medium-sized pot and boil the wild fennel leaves. Then, after about 5 minutes, strain the leaves and transfer them to a small plate before chopping them into small pieces. Save the water to use later.
3. Add the pine nuts to a small pan and toast them on medium-low heat, until golden, then set them aside.
4. Heat a large pan before adding 2 tablespoons of EVOO. Then toast 5 tablespoons of breadcrumbs, stirring with a wooden spoon so they cook evenly. Once ready, set aside.
5. Place the frying pan back on medium-low heat and add 4-5 tablespoons of EVOO and the red onion.
6. Before the oil gets too hot, add a splash of water and the crushed garlic, then stir.
7. Add the anchovies, stirring well until they melt and disappear.
8. Incorporate the tomato paste, stirring to combine and add color to the dish. Add a splash of water if it dries out too quickly and slightly lower the heat if needed.
9. Add the chopped fennel leaves and sultanas, mixing well.
10. Pour in half of the saffron mixture, then gently add the sardines and cook for less than 2 minutes, stirring carefully.
11. Season with a small amount of salt (only if needed) and a generous crack of pepper.
12. When the liquid evaporates, add the rest of the saffron liquid.
13. Using the water from the fennel leaves, bring it to a boil (adding more water if needed and moving it to a large pot), add 1 tablespoon of rock salt and allow to dissolve. Cook your pasta according to the time noted on your pasta packet.
14. Scoop up a mug full of pasta water and set it aside once the pasta is almost cooked.
Strain the pasta and add it to the pan with the sardines.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta con le Sarde
0:48 Ingredients for Pasta con le Sarde
3:22 How to Make the Sauce
10:09 How to Cook Spaghetti
11:14 Combine The Sauce with Spaghetti
11:23 How to Serve Pasta con le Sarde
13:33 How to Eat Pasta, E ora si Mangia, Vincenzo’s Plate
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This is one of the most underrated pastas in Italy. Have you ever tried it before?
To hear you say you are not a big fan of sardines, makes me want to try this. I keep sardines in my pantry as part of my "survival" kit. But I've wanted to try them too. So this dish looks sooooo good, I'll have to try this one.
Tastes so fishy😢
Can you add dill instead of fennel leaf?
One of my favorites!!!! Yummmmmmm
just made this dish and it is the BOMB. easily one of the best pasta dishes I ever tried. who knew😂
Vincenzo. If you were using fresh sardines instead of canned ones, would you ok cooking them for longer and more aggressively? I imagine fresh ones wouldn't be susceptible to being damaged like the canned ones.
Molto bene
I made this tonight – yum. Changed it up a little cause of what I could find @ store and a combo of other recipes.
I boiled the fennel fronds in water, removed greens,,then boiled pasta in that water.
I used @ a 2 med fennel bulbs and sauced up @ onions, added capers and a little lemon zest! Really good.
Now this is a dish I can get excited about! Every Italian dish has meat and cheese which isn't my thing. This rocks!
Sardines are the healthiest fish to eat and it's tasty with onions garlics pepper and tomatoes
Please make sure ALL the ingredients get to know each other 😂✌️🤟👍🤣Hi pasta…hi sardines❣️❣️❣️
This guy has an incredibly bubbly personality.
What about the remaining saffron?
Grazie Mille! Will prepare this regularly, and so simple full of flavour – I love fishy pasta 😉
A poor man meal? Pine nuts and saffron? You must be joking! 🤣🤣🤣
Thank you Vincenzo for this recipe because I needed some guidance! My mom and grandma made this a couple of times a year we called the fennel, finocchio. I am making it for the first time tonight. I'm taking a short cut on the bread crumbs though, I'm using crushed Croutons. lol
I always use sea salt boycotting kusher salt.😂
No fennel no problem use fresh dill. 😂
I made it today, it was awesome!
I had not watched the video before grocery shopping, just copied the ingredients onto my shopping list, and I had no idea what you meant with fennel leaves, I just bought a fennel. 😄With, I discovered later, just a little bit of leaves.
I cut off a piece of the fennel itself, cooked that together with the leaves and chopped it into very small pieces.
Something entirely different I am sure, but it worked. And I had had overlooked the saffron. I replaced it with kurkuma.
Right now my husband is complaining that he ate too much. 'Next time, don't make it this delicious!'
Yup, my fault. Thanks Vincenzo, for another fantastic recipe!
italians are unbelievable. Best food best cars best culture
That's a very nice recipe! Never heard of it, though it makes me think of the cheap version of Surinames bacalhau (with canned sardines instead of salted cod).
Great video!!!
in Palermo they put "muddica atturrata" absolutely everywhere and I hate it (I'm from there, lol 😀 ). Beautiful recipe anyway, super healthy and full of flavor!
Two quick questions-
What was the purpose in blanching the fennel leaves if they were going into the sauce and we're gonna cook anyway?
And why not season the water for the fennel leaves if you're gonna blanch them in what was going to be the pasta water anyway?