Pasta con Le Sarde

Name: Pasta con Le Sarde (Pasta with Fresh Sardines)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: 30 ml/2 tbsp sultanas/golden raisins; sea salt and ground black pepper; 400 g/14 oz fresh or dried bucatini, thick perciatelli or other pasta shapes; 1 sachet saffron powder; 150 g/5 oz wild fennel (leaves and stalks), washed and trimmed; 10 ml/2 tsp fine salt; 275 g/10 oz fresh or thawed frozen sardines, cleaned, boned and with heads removed; 25 g/1 oz/⅓ cup pine nuts; 90 ml/6 tbsp olive oil; 1 large onion, chopped; 2 litres/3 ½ pints/8 cups cold water; 2 whole salted anchovies, boned and washed

Pasta with Fresh Sardines

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The ingredient that gives this dish its unique aniseed flavour is wild fennel. It is not only used in the sauce, but also flavours the pasta, which is boiled in the water in which the fennel was cooked. Saffron and fresh sardines complete the palette of flavours, unique to this most Sicilian of pasta dishes.

Ingredients

30 ml/2 tbsp sultanas/golden raisins
1 sachet saffron powder

Europe
Italy
Fish course
Pescatarian
Mediterranean
Sicily
Pasta

Method

Put the sultanas in a bowl. Pour over warm water to cover and set aside for 15 minutes.
Put the saffron in a separate bowl and stir in 45 ml/

Ingredients

Method

Photos