Sicilian-Style Pasta with Sardines Recipe

Name: Sicilian-Style Pasta with Sardines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded; 1/8 teaspoon crumbled saffron threads; 1/2 cup raisins; 1/2 cup dry white wine; 1 medium onion, finely chopped; 1 tablespoon fennel seeds, crushed; 1/2 cup extra-virgin olive oil; 2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained; 1 pound perciatelli or spaghetti; 1/2 cup pine nuts, toasted; 1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Servings: persons

1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

1
Finely chop fennel bulb.
2
Combine saffron, raisins, and wine in a bowl.
3
Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
4
Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
5
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
6
Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste.
7
Add bread crumbs and toss again.

1094

kcal

Calories

120

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 11 ingredients. The key ingredients include: 1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded, 1/8 teaspoon crumbled saffron threads, 1/2 cup raisins, 1/2 cup dry white wine, and more.

Yes, Sicilian-Style 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.

That's it — enjoy your meal!

Sicilian-Style Pasta with Sardines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions