Sicilian Sardine Pasta
Transport your kitchen to the Mediterranean with this iconic Sicilian pasta balancing savory sardines, sweet raisins, crunchy pine nuts, and fragrant fennel.
Ingredients
- •1 pound bucatini or spaghetti (450g)
- •2 cans oil-packed sardines (about 4.4 oz / 125g each), drained and coarsely chopped
- •1 large fennel bulb, trimmed and finely diced, reserving some fronds for garnish
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1/4 cup golden raisins (40g)
- •1/4 cup pine nuts (30g)
- •2 tablespoons tomato paste
- •1/2 cup dry white wine (120ml)
- •1/4 cup extra virgin olive oil
- •1/4 cup plain breadcrumbs
- •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 over medium heat, toast the breadcrumbs stirring frequently until golden and crispy, about 3 minutes. Transfer to a small bowl and set aside.
- 3
In a large skillet, heat the pine nuts over medium-low heat until lightly browned and fragrant, about 3 to 4 minutes, then remove and set aside.
- 4
Soak the golden raisins in a small bowl of warm water for 10 minutes, then drain.
- 5
Bring a small saucepan of water to a boil, add the diced fennel, and cook for 5 minutes until tender. Drain well.
- 6
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- 7
Add the minced garlic and tomato paste to the skillet, cooking for 1 minute until fragrant.
- 8
Pour in the white wine and let it simmer until mostly reduced, about 3 minutes.
- 9
Stir in the cooked fennel, drained raisins, toasted pine nuts, and chopped sardines, breaking the sardines up gently with a wooden spoon.
- 10
Season the sauce with salt and black pepper, then simmer on low for about 10 minutes to let the flavors meld.
- 11
Meanwhile, cook the pasta in the boiling salted water until al dente according to package instructions.
- 12
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- 13
Add the pasta directly into the skillet with the sardine sauce, tossing well and adding a splash of the reserved pasta water if needed to coat the noodles evenly.
- 14
Serve hot, garnished with the toasted breadcrumbs and reserved fresh fennel fronds.
💡 Chef tips
- If you cannot find fresh fennel bulb, you can substitute 1 teaspoon of fennel seeds crushed in a mortar and pestle.
- The toasted breadcrumbs act as a traditional Sicilian substitute for parmesan cheese in fish-based pasta dishes, adding a wonderful textural crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stove with a splash of water.
✅ How it should turn out
The finished dish should feature glossy noodles coated in a rich, complex sauce that harmoniously balances the savory richness of sardines, the sweetness of raisins, and the aromatic crunch of fennel and toasted breadcrumbs.