Chef John’s Pasta con le Sarde

Why You’ll Love This Recipe

• Authentic Sicilian Flavors: Experience the rich culinary heritage of Sicily with ingredients like sardines, fennel, and saffron.
• Nutrient-Rich: Packed with omega-3s from sardines and essential vitamins from fresh vegetables.
• Gourmet Meal at Home: Impress your guests with a restaurant-quality dish that’s both unique and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons extra-virgin olive oil, divided
• ¾ cup dry bread crumbs
• 1 pinch saffron
• ¼ cup white wine
• 8 ounces bucatini pasta
• 1 cup diced yellow onion
• 1 cup diced fennel bulb
• 1 pinch salt, or to taste
• ¼ cup golden raisins
• 2 cloves garlic, minced
• 1 anchovy fillet
• ¼ cup toasted pine nuts
• 1 pinch red pepper flakes
• 2 (4-ounce) cans sardines packed in oil, drained and crumbled
• 3 tablespoons chopped fennel fronds, or more to taste

Directions

1. Prepare the Bread Crumbs:

   • Heat 2 tablespoons of olive oil in a skillet over medium heat.
   • Add bread crumbs and cook, stirring frequently, until crispy and toasted (2 to 5 minutes).
   • Transfer to a bowl and set aside.

2. Infuse the Saffron:

   • Grind saffron threads using a mortar and pestle.
   • Pour white wine into the mortar, stirring to combine.

3. Cook the Pasta:

   • Bring a large pot of lightly salted water to a boil.
   • Cook bucatini until almost al dente (10 to 11 minutes).
   • Drain, reserving ½ cup of the pasta water.

4. Sauté the Vegetables:

   • In a large skillet, heat the remaining 4 tablespoons of olive oil over medium heat.
   • Add diced onion, fennel, and a pinch of salt. Cook until the onion is soft (about 10 minutes).

5. Add Flavorings:

   • Stir in golden raisins, minced garlic, and anchovy fillet. Cook for about 1 minute.
   • Pour in the saffron-infused wine and cook until almost evaporated (about 2 minutes).

6. Create the Sauce:

   • Add a ladleful of reserved pasta water to the skillet and bring to a simmer.
   • Incorporate toasted pine nuts and red pepper flakes. Simmer to blend flavors and reduce the sauce slightly (about 5 minutes).

7. Combine Pasta and Sauce:

   • Add the cooked bucatini and crumbled sardines to the skillet.
   • Increase heat to high, stirring frequently. Add more reserved pasta water if needed to achieve desired consistency. Cook until heated through (about 5 minutes).

8. Serve:

   • Remove from heat.
   • Plate the pasta and garnish with chopped fennel fronds and toasted bread crumbs.

Servings and Timing

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Variations

• Alternative Fish: Substitute sardines with fresh anchovies or mackerel for a different taste profile.
• Vegetarian Version: Omit the fish and add sautéed mushrooms and capers for a plant-based twist.
• Nut-Free Option: Replace pine nuts with sunflower seeds or omit them entirely if preferred.
• Gluten-Free Adaptation: Use gluten-free pasta and bread crumbs to accommodate dietary restrictions.

Storage/Reheating

• Storage: Place cooled pasta in an airtight container and refrigerate for up to 2 days.
• Reheating: Warm gently in a skillet over medium heat, adding a splash of water or olive oil to maintain moisture.

FAQs

What type of pasta is best for this dish?

Bucatini is traditional due to its hollow center, which holds the sauce well. However, spaghetti or linguine can be used as substitutes.

Can I use fresh sardines instead of canned?

Yes, fresh sardines can be used. Clean and fillet them before adding to the dish. They may require slightly longer cooking time.

Is there a substitute for fennel?

If fennel is unavailable, celery with a pinch of fennel seeds can mimic the flavor profile.

How can I make this dish spicier?

Increase the amount of red pepper flakes or add a dash of cayenne pepper to elevate the heat level.

Chef John’s Pasta con le Sarde

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This Pasta con le Sarde is a classic Sicilian dish that masterfully balances savory, sweet, and briny flavors. Featuring sardines, fennel, saffron, and pine nuts, this pasta is a true Mediterranean delight. Chef John’s version brings an authentic taste of Sicily to your home with simple ingredients and bold flavors.

• Author: Ava
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: ~1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Sicilian, Italian

Ingredients

For the Pasta:

• 8 oz bucatini pasta (or spaghetti/linguine as a substitute)
• 6 tbsp extra-virgin olive oil, divided
• 1 pinch salt, or to taste

For the Bread Crumbs:

• ¾ cup dry bread crumbs
• 2 tbsp olive oil (for toasting)

For the Saffron Infusion:

• 1 pinch saffron
• ¼ cup white wine

For the Sauce:

• 1 cup diced yellow onion
• 1 cup diced fennel bulb (white part only)
• ¼ cup golden raisins
• 2 cloves garlic, minced
• 1 anchovy fillet
• ¼ cup toasted pine nuts
• 1 pinch red pepper flakes (adjust to taste)
• 2 (4-oz) cans sardines packed in oil, drained & crumbled
• 3 tbsp chopped fennel fronds, plus more for garnish
• ½ cup reserved pasta water (as needed)

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Instructions

Toast the Bread Crumbs:

1. Heat 2 tbsp olive oil in a small skillet over medium heat.
2. Add bread crumbs and cook, stirring frequently, until crispy & golden brown (about 2-5 minutes).
3. Transfer to a bowl and set aside.

2. Infuse the Saffron:

1. Using a mortar & pestle, grind saffron threads into a fine powder.
2. Pour white wine into the mortar, stirring to combine. Set aside.

3. Cook the Pasta:

1. Bring a large pot of salted water to a rolling boil.
2. Cook bucatini until almost al dente (about 10-11 minutes).
3. Reserve ½ cup of pasta water, then drain and set aside.

4. Sauté the Vegetables:

1. In a large skillet, heat 4 tbsp olive oil over medium heat.
2. Add diced onion, fennel, and a pinch of salt. Cook until soft & fragrant (about 10 minutes).

5. Build the Sauce:

1. Stir in golden raisins, minced garlic, and anchovy fillet. Cook for 1 minute.
2. Pour in the saffron-infused wine, allowing it to simmer until almost evaporated (about 2 minutes).
3. Add toasted pine nuts & red pepper flakes, stirring to combine.
4. Pour in ¼ cup reserved pasta water, simmer for 5 minutes, and let the sauce slightly reduce.

6. Combine Pasta & Sardines:

1. Add the cooked bucatini & crumbled sardines to the skillet.
2. Increase heat to high, stirring frequently.
3. Add additional pasta water as needed for desired consistency.
4. Cook for 3-5 minutes, until the sauce coats the pasta evenly.

7. Serve & Garnish:

1. Remove from heat and plate the pasta.
2. Sprinkle with chopped fennel fronds & toasted bread crumbs.
3. Drizzle with extra-virgin olive oil if desired.
4. Serve hot and enjoy!

Notes

• Alternative Fish: Replace sardines with fresh anchovies, mackerel, or tuna.
• Vegetarian Option: Omit fish and add sautéed mushrooms & capers for a plant-based twist.
• Nut-Free Version: Substitute pine nuts with sunflower seeds or omit them entirely.
• Gluten-Free Adaptation: Use gluten-free pasta & bread crumbs.
• Extra Spice: Increase red pepper flakes or add a dash of cayenne pepper.