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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.

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)

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.

Find it online: https://avarecipe.com/chef-johns-pasta-con-le-sarde/