Pasta con le Sarde (Sicilian Sardine Pasta)
A classic Sicilian masterpiece that perfectly balances the rich, savory depth of sardines with the sweetness of raisins and the crunch of toasted breadcrumbs.
Ingredients
- •12 oz (340g) bucatini or spaghetti
- •2 cans (4 oz each) sardines in olive oil, drained
- •1/2 cup extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1/4 cup golden raisins, soaked in warm water for 10 minutes
- •1/4 cup pine nuts, toasted
- •1/2 teaspoon red pepper flakes
- •1/2 cup panko breadcrumbs
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast until golden brown, then remove from the pan and set aside.
- 3
In the same skillet, add the remaining olive oil and sauté the onion until translucent and soft, about 5-7 minutes.
- 4
Stir in the garlic, red pepper flakes, drained sardines, raisins, and pine nuts. Use a wooden spoon to gently break the sardines into smaller pieces, cooking for 3-4 minutes.
- 5
Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- 6
Add the cooked pasta to the skillet with the sardine mixture. Toss well, adding a splash of the reserved pasta water to create a light, silky sauce that coats the strands.
- 7
Stir in the fresh parsley and season with salt and pepper to taste.
- 8
Serve immediately, topped generously with the toasted breadcrumbs.
💡 Chef tips
- If you cannot find fresh fennel fronds, which are traditional, a pinch of fennel seeds toasted with the garlic adds a lovely aromatic depth.
- The breadcrumbs act as the 'cheese' in this dairy-free dish, so do not skip the toasting step as it provides essential texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days; reheat gently with a drizzle of olive oil.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a savory, aromatic sauce with a delightful contrast between the salty sardines, sweet raisins, and the crunchy, golden breadcrumb topping.