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Pasta with Sardines Recipe
(Pasta con le Sarde)

Islands: Sicily
Servings: 2 people
Difficulty level: 2
Main Dish

Prep time: 00:30
Cook time: 00:25

Prepare the sardines if using fresh.
Soak the raisins in warm water, to cover, in a small bowl. Bring a large pot of lightly-salted water to a boil. Cook the fennel bulb for 10 minutes. Reserve the liquid. Remove the bulb with a slotted spoon and pat dry. Finely chop the bulb.

PEEL and finely chop the onion.

Heat most of the olive oil in a skillet over moderate heat. Sauté the onion for a few minutes. Add the tomato paste with a ladle full of fennel cooking water.

Drain the raisins and add them along with the pine nuts. Cook for 5 minutes. OPEN the sardines flat and add them; cook for a few minutes, occasionally turning.

Reduce the heat to low and continue to cook, adding more fennel water as needed to prevent sticking.

Heat the remaining oil in a saucepan and cook the anchovies for a few minutes, over low heat, mashing them with a fork. Add them to the sardine sauce.

Prepare the pasta:
Bring the reserved fennel cooking water to a boil, adding more water. Cook the pasta "al dente." Drain and transfer to a serving plate. Mix in the sauce and serve with pecorino cheese.

Fresh sardines have been used in Italian cooking since ancient times. They can be grilled, baked, fried, or incorporated into pasta for delicious sauces.

White Chianti

Raisins /50 g
Fennel bulb 1
Small onion 1
Olive oil 5 tbs
Pine nuts /50 g
Fresh sardines 8 or canned, rinsed sardines
Dried macceroncini (small macaroni)/ or Conchiglie (shells)  1 lb/ 500 g
Anchovies in oil 3 fillets
Salt and freshly ground pepper to taste

Slotted spoon
Chef's knife
Cutting board
Wooden spoon
Large saucepan
Small saucepan
Pasta pot
Wooden spoon



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