Description
A classic Sicilian pasta dish featuring sardines, wild fennel, raisins, and pine nuts, balancing salty, sweet, and herby flavors.
Ingredients
- 8 oz bucatini or spaghetti
- 1 can sardines (fresh or canned)
- 1 medium onion or shallot, chopped
- 1 cup fennel fronds or fennel bulb plus a pinch of fennel seed
- 1/2 cup raisins
- 1/4 cup pine nuts
- 3 tbsp extra virgin olive oil
- 1/2 cup breadcrumbs
- Salt and black pepper to taste
- Optional: lemon zest or a squeeze of lemon
Instructions
- Start the pasta water by boiling a large pot and salting it well.
- Soften the raisins by pouring hot water over them; let sit for 10 minutes and drain.
- Toast the breadcrumbs in a pan with a bit of olive oil until golden, then set aside.
- Build the flavor base by cooking the chopped onion in more olive oil until soft, then add fennel and pine nuts.
- Add the sardines and drained raisins, gently breaking up the sardines.
- Cook the pasta until tender, reserving some pasta water, then combine with the sardine mixture.
- Finish by adjusting salt, adding lemon zest if desired, and serving with toasted breadcrumbs on top.
Notes
Toast breadcrumbs for added texture and flavor. The dish tastes even better as leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian