Pasta Con Le Sarde (Bucatini With Sardines) Recipe

Name: Pasta Con Le Sarde (Bucatini With Sardines)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil from Sicily, such as Frantoia; 1 fennel bulb, fronds reserved, bulb cut into batons; 1.5 pounds whole fresh sardines, cleaned, spines and heads removed, roughly chopped; 1 small onion, finely diced; 1 28 oz can of san marzano tomatoes, drained and roughly chopped; 2 tablespoons pine nuts, lightly toasted; 2 tablespoons dried currants, soaked in red wine vinegar and drained; sicilian sea salt, to taste; 1 pinch saffron threads (be generous); 1 pound bucatini; fresh breadcrumbs, fried crisp in a bit of oil; red pepper flakes, to taste

Servings: persons

1/4 cup extra-virgin olive oil from Sicily, such as Frantoia
1 fennel bulb, fronds reserved, bulb cut into batons
1.5 pounds whole fresh sardines, cleaned, spines and heads removed, roughly chopped
1 small onion, finely diced
1 28 oz can of san marzano tomatoes, drained and roughly chopped
2 tablespoons pine nuts, lightly toasted
2 tablespoons dried currants, soaked in red wine vinegar and drained
sicilian sea salt, to taste
1 pinch saffron threads (be generous)
1 pound bucatini
fresh breadcrumbs, fried crisp in a bit of oil
red pepper flakes, to taste

1
In a blistering hot skillet, add olive oil and saute fennel until caramelized.
2
Season the sardines to taste with salt.
3
Lower the heat and salt the fennel to soften. In the skillet with the caramelized fennel, add the sardines and briefly saute. Add the onions, currants, and pine nuts and saffron and toss briefly.
4
Add tomatoes and season just the tomatoes with salt. The sauce should be slightly tight. Cook for about 10 minutes.
5
Bring a pot of copiously salted water to boil. Add the bucatini and cook 1 minute short of al dente. Drain the cooked pasta into the pan and toss to coat. The sauce will likely be too tight, so adjust by splashing the pan with the pasta cooking water. Pour into a serving bowl and garnish with fennel fronds and a sprinkling of the toasted breadcrumbs and red pepper flakes. Add a drizzle of your best extra-virgin olive oil and enjoy.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil from Sicily, such as Frantoia, 1 fennel bulb, fronds reserved, bulb cut into batons, 1.5 pounds whole fresh sardines, cleaned, spines and heads removed, roughly chopped, 1 small onion, finely diced, and more.

Yes, Pasta Con Le Sarde (Bucatini With Sardines) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Con Le Sarde (Bucatini With Sardines)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions