Pasta con le Sarde
This classic Sicilian dish combines fresh sardines, wild fennel, and a rich tomato sauce with bucatini pasta. It's a flavorful and unique meal that captures the essence of the Mediterranean.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfresh sardine, cleaned, filleted, and roughly chopped
- 400 gbucatini
- 100 gwild fennel frond, roughly chopped
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic clove, minced
- 400 gcanned crushed tomato
- 30 graisin
- 30 gpine nut, toasted
- 0.5 tspsaffron thread, steeped in 2 tablespoons warm water
- 4 tbspolive oil
- 60 mldry white wine
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 3 tbsptoasted breadcrumb(optional)
Equipment
slotted spoon · large skillet · large pot · dutch oven
The method
Step by step
- 1
Bring a large pot of salted water to a boil.
About 5 min
- 2
Add the wild fennel fronds to the boiling water and blanch for 2-3 minutes until tender. Remove with a slotted spoon and set aside, reserving the water.
About 3 min
Cook’s note: Blanching the fennel helps soften it and mellow its flavor.
- 3
In a large skillet or Dutch oven, heat the olive oil over medium heat.
About 1 min
- 4
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Cook the onion slowly to bring out its sweetness.
- 5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
- 6
Add the chopped sardine fillets to the skillet and cook for 2-3 minutes, breaking them up with a spoon, until they start to flake.
About 3 min
- 7
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
About 2 min
- 8
Stir in the blanched wild fennel, crushed tomatoes, raisins, pine nuts, and the steeped saffron.
About 1 min
- 9
Season the sauce with salt and black pepper.
Cook’s note: Taste and adjust seasonings as needed.
- 10
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
About 20 min
- 11
While the sauce simmers, cook the bucatini in the reserved boiling fennel water according to package directions until al dente.
About 10 min
Cook’s note: Using the fennel water adds an extra layer of flavor to the pasta.
- 12
Before draining, reserve some of the pasta cooking water.
Cook’s note: This starchy water can help emulsify the sauce and adjust its consistency.
- 13
Drain the bucatini and add it directly to the skillet with the sardine sauce.
About 1 min
- 14
Toss the pasta with the sauce, adding a splash or two of the reserved pasta water if needed to achieve a desired consistency.
About 2 min
Cook’s note: Ensure every strand of bucatini is coated in the flavorful sauce.
- 15
Serve immediately, garnished with toasted breadcrumbs if desired.
Cook’s note: The breadcrumbs add a nice textural contrast.
Keep it good
Store leftover pasta con le sarde in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
More recipes
All recipesmain course
Zucchini Lasagna
This keto-friendly lasagna uses thinly sliced zucchini instead of pasta sheets, creating a delicious and satisfying layered dish. It's packed with a rich meat sauce and creamy cheese, offering all the classic flavors without the carbs.
1 hr 25 min 718 kcalmain course
Tunisian Kamounia
This hearty Tunisian beef and liver stew is rich with the earthy flavor of cumin. It's a comforting dish, perfect for a satisfying main course, often served with a side of rice or crusty bread.
1 hr 50 min 556 kcalsnack
Dahi Vada
Soft, fluffy lentil fritters are soaked in water and then submerged in a creamy, seasoned yogurt. This popular Indian chaat is served chilled and garnished with spices and chutney for a refreshing and flavorful snack.
6 hr 15 minbreakfast
Sel Roti
Sel Roti are traditional Nepali ring-shaped sweet bread, deep-fried until golden and slightly crispy. Made from a fermented rice batter, they offer a unique texture that's soft inside and crunchy outside. This recipe makes a delightful breakfast or snack.
12 hr 30 min 575 kcalappetizer
Shrimpie Spread
A simple, retro-style appetizer featuring a layer of cream cheese topped with tender shrimp and zesty seafood sauce. This no-cook spread comes together in minutes and is perfect for parties or a quick snack.
15 min 241 kcaldinner
Keto Egg Roll in a Bowl
This deconstructed egg roll recipe delivers all the savory flavors of a classic egg roll without the wrapper. Ground pork and cabbage are stir-fried with an umami-rich sauce, perfect for a quick and satisfying low-carb meal.
30 minmain course
Baghali Ghatogh
Baghali Ghatogh is a traditional Persian fava bean stew from the northern Gilan province. This vegetarian version features tender fava beans, fresh dill, and garlic, cooked in a fragrant broth until rich and creamy. It's often served with rice or bread for a comforting meal.
1 hr 221 kcal