Pasta con Sarde -- Pasta with Sardines Recipe

Name: Pasta con Sarde -- Pasta with Sardines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bucatini; 1 lg. fennel bulb, trimmed of all fronds and stalks, reserve the fronds; 1 dash saffron threads, crumbled; 1/2 cup raisins; 1/2 cup dry white wine; 1/4 tsp. crushed red pepper; 1 md. onion, chopped fine; 2 sm. cloves of garlic, minced; 1 tbsp. fennel seeds, crushed; 1/2 cup extra virgin olive oil; 1 can (8) sardines in oil, drained; 1/4 cup capers, drained; 1/2 cup pignoli (pine nuts), toasted; 1/2 cup dry bread crumbs, unseasoned, toasted and tossed with; 2 tbsp. olive oil; Salt and pepper, to taste

Servings: persons

1 lb. bucatini
1 lg. fennel bulb, trimmed of all fronds and stalks, reserve the fronds
1 dash saffron threads, crumbled
1/2 cup raisins
1/2 cup dry white wine
1/4 tsp. crushed red pepper
1 md. onion, chopped fine
2 sm. cloves of garlic, minced
1 tbsp. fennel seeds, crushed
1/2 cup extra virgin olive oil
1 can (8) sardines in oil, drained
1/4 cup capers, drained
1/2 cup pignoli (pine nuts), toasted
1/2 cup dry bread crumbs, unseasoned, toasted and tossed with
2 tbsp. olive oil
Salt and pepper, to taste

1
Toast the breadcrumbs by heating 1 tablespoon of the butter in a small saute pan.
2
Add the bread crumbs and cook, stirring occasionally, until golden brown.
3
Place in a small bowl toss with 2 tablespoons of olive oil and reserve.
4
Cook the Bucatini pasta according to package directions.
5
Chop the fennel bulb finely.
6
Combine saffron, raisins, red pepper and wine in a bowl.
7
Cook onion, garlic, fennel bulb, and fennel seeds in oil, with salt to taste in a heavy skillet over moderate heat, stirring until fennel is tender, about 25 minutes.
8
Add wine mixture and the sardines, breaking up the sardines with a fork.
9
Break up the sardines into fairly small pieces, or mash them.
10
Simmer for at least 10 minutes, letting the flavors mingle.
11
Keep a close eye on the sauce so it does not burn.
12
Drain pasta when cooked al dente, return it to the pasta pot, then toss the hot pasta with the fennel sauce, over very low heat.
13
Add fennel fronds, pine nuts, capers and salt and pepper to taste and toss again.
14
Serve immediately with the reserved breadcrumbs to sprinkle over individual dishes.

1300

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 lb. bucatini, 1 lg. fennel bulb, trimmed of all fronds and stalks, reserve the fronds, 1 dash saffron threads, crumbled, 1/2 cup raisins, and more.

Yes, Pasta con Sarde -- Pasta 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.

Pasta con Sarde -- Pasta with Sardines

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