Sicilian Sardine Pasta
A classic Sicilian masterpiece combining sweet raisins, crunchy pine nuts, savory sardines, and fragrant fennel in every comforting bite.
Ingredients
- •1 lb bucatini or spaghetti (450g)
- •2 cans sardines in olive oil, drained and flaked (approx. 7 oz / 200g)
- •1 large fennel bulb, trimmed, cored, and finely chopped (fronds reserved for garnish)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •3 tbsp extra virgin olive oil
- •1/4 cup golden raisins (40g)
- •2 tbsp pine nuts (20g)
- •1 tbsp tomato paste
- •1/4 cup dry white wine (60ml)
- •1/2 cup plain breadcrumbs (50g)
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
In a small skillet, toast the breadcrumbs over medium heat without oil until golden brown and crisp, stirring frequently. Set aside.
- 3
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat and sauté the chopped onion and fennel until soft and translucent, about 8 minutes.
- 4
Add the minced garlic, raisins, and pine nuts to the skillet, cooking for another 2 minutes until fragrant.
- 5
Stir in the tomato paste and white wine, letting the wine simmer and reduce for about 3 minutes.
- 6
Gently fold in the flaked sardines and season with a pinch of salt and black pepper, cooking for 3 more minutes until heated through.
- 7
Cook the pasta in the boiling water until al dente, then reserve 1/2 cup of pasta water before draining.
- 8
Add the drained pasta directly into the skillet with the sardine sauce, tossing well and adding a splash of the reserved pasta water to create a glossy coating.
- 9
Serve hot, generously topped with the toasted breadcrumbs and reserved chopped fennel fronds.
💡 Chef tips
- For authentic flavor, use fresh wild fennel if available, substituting the bulb and fronds.
- To make this ahead, prepare the sauce a day in advance and store it in the fridge, then toss with freshly cooked pasta just before serving.
- Ensure the sardines are kosher-certified and have both fins and scales.
✅ How it should turn out
The finished dish should look vibrant with golden toasted crumbs on top, smell intensely savory and aromatic with hints of fennel and toasted nuts, and taste perfectly balanced between sweet, salty, and savory.