Spaghetti Con Le Sarde Recipe

Name: Spaghetti Con Le Sarde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole wheat or spelt spaghetti (1 package); 1 large onion, diced; 1 fennel bulb, diced; 3 garlic cloves, minced; 1/2 teaspoon dried oregano; 1 tablespoon tomato paste; 1 tablespoon sugar; 1/2 cup extra virgin olive oil; 1 can San Marzano tomatoes, whole and crushed by hand is my preferred; 1 pound fresh sardines, filleted and roughly chopped (you could substitute fresh anchovies or another small fish); 4 anchovies (packed in oil or salt is fine); 2 tablespoons flour; 1 cup golden raisins (I like to soak them in some marsala, but that's optional); 1/3 cup pine nuts, toasted; 1/2 teaspoon saffron threads, steeped in 1 tablespoon hot water; 1 tablespoon parsley, minced to garnish; optional- toasted homemade breadcrumbs (make using a food processor and toast in a dry pan with a drizzle of olive oil until golden)

Servings: persons

1 pound whole wheat or spelt spaghetti (1 package)
1 large onion, diced
1 fennel bulb, diced
3 garlic cloves, minced
1/2 teaspoon dried oregano
1 tablespoon tomato paste
1 tablespoon sugar
1/2 cup extra virgin olive oil
1 can San Marzano tomatoes, whole and crushed by hand is my preferred
1 pound fresh sardines, filleted and roughly chopped (you could substitute fresh anchovies or another small fish)
4 anchovies (packed in oil or salt is fine)
2 tablespoons flour
1 cup golden raisins (I like to soak them in some marsala, but that's optional)
1/3 cup pine nuts, toasted
1/2 teaspoon saffron threads, steeped in 1 tablespoon hot water
1 tablespoon parsley, minced to garnish
optional- toasted homemade breadcrumbs (make using a food processor and toast in a dry pan with a drizzle of olive oil until golden)

1
To make the tomato sauce, heat a tablespoon of the olive oil and saute half the onions and garlic for a minute until translucent. Add the tomato paste and the oregano and allow the paste to rust for a couple minutes. Add the can of tomatoes and the sugar, and stir through. Allow to simmer for 15-20 minutes, until it starts to reduce. This can be done ahead of time, and you can store any extra for other uses.
2
Bring heavily salted pasta water to boil. Cook the fennel for 5 minutes in the boiling water and then remove with a slotted spoon. Cook the pasta in the fennel water for a minute short of the package instructions, and reserve some pasta water when it's done.
3
Meanwhile, simmer the remaining onion and garlic in a tablespoon of the olive oil until softened. Add the fennel and allow to cook together for a few minutes, until any moisture in the pan has evaporated. Remove to a bowl.
4
Coat the sardine pieces in the flour by tossing together. You don't have to be too careful with this, you're not breading each piece. Pour half the remaining olive oil into the pan and saute the sardines in the oil until they start to brown. Add the anchovies and the cooked vegetables. and toss together. Allow to cook together for 5-6 minutes until everything starts to come together.
5
Add half the tomato sauce, reserving some in case you don't need all of it. Add the raisins, pine nuts, and saffron water and stir to combine. Toss in the spaghetti along with a 1/2 cup pasta cooking water. Allow to cook together for 3-4 minutes, adding more sauce or water depending on if it's too dry or too thick. Off the heat, drizzle the remaining olive oil and the parsley. Optional to also add some toasted homemade breadcrumbs ( I wouldn't use the pre-made variety unless they are panko breadcrumbs).

585

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 1 pound whole wheat or spelt spaghetti (1 package), 1 large onion, diced, 1 fennel bulb, diced, 3 garlic cloves, minced, and more.

Yes, Spaghetti Con Le Sarde falls under the Pasta & Noodles 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!

Spaghetti Con Le Sarde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions