Pasta con le Sarde
A simple, but flavorful dish of pasta with sardines, fennel, garlic, pine nuts, and currants, pasta con le sarde is the national dish of Sicily.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ¼cup golden currants (or raisins)
- ¼cup dry white wine
- ¼cup fresh orange juice
- Pinch saffron threads , optional
- 2teaspoon whole fennel seeds
- 8ounces spaghetti (or bucatini)
- Kosher salt, to taste
- ¼cup extra virgin olive oil
- 2(125-gram) cans oil-packed sardines, drained
- 1medium fennel bulb, halved, trimmed, and thinly sliced; fronds reserved
- ½medium onion, finely chopped
- 3small cloves garlic, finely chopped
- ¼cup pine nuts
- Freshly ground black pepper
Instructions
Step 1
Gather the ingredients.Step 2
Add currants, wine, and orange juice to a small bowl. If using saffron, add that as well. Set aside to soak.Step 3
Set a large skillet over medium heat. Add fennel seed and toast until slightly darkened and fragrant. Remove seeds to a small bowl. If you have a mortar and pestle, you can lightly crush them. If not, leave them whole. Set aside.Step 4
Set a large pot of water over high heat. Bring to a boil. Add salt followed by pasta . Cook until almost al dente, about 8 to 10 minutes (or according to package directions). Drain pasta, reserving a little of the pasta water. Coat pasta with a small amount of oil to prevent it from sticking together as it cools.Step 5
Heat skillet again over medium heat and add olive oil. When oil is hot but not smoking, add the sardines. Sear for 1 to 2 minutes, then add fennel (reserving fronds), onion, and garlic. Cook until vegetables have slightly softened, about 3 to 4 minutes.Step 6
Add raisins with soaking liquid, toasted fennel seeds, and pine nuts. Reduce heat and simmer for 5 to 7 minutes, stirring periodically, until liquid has reduced by about two-thirds. Remove from heat.Step 7
Add cooked pasta to skillet with sardine mixture. Toss well. If sauce seems a little dry, add a small amount of the reserved pasta water. Season with salt and pepper to taste.Step 8
Top with fennel fronds and serve immediately.