Name: Bucatini with Sardines & Caramelized Fennel
Yield: Serves 4
Cuisine: Italian
Ingredients: two 3 to 4 oz [85 to 115 g] cans sardines in olive oil, drained; 1 lb [455 g] bucatini; 1 small yellow onion, chopped; 1 large fennel bulb, root end trimmed and fronds trimmed and reserved; ¼ tsp fennel seeds; ¼ cup [15 g] panko; kosher salt; 2 anchovy fillets, minced; 3 tbsp olive oil; 4 garlic cloves, minced; ¼ cup [35 g] yellow raisins, coarsely chopped; ¼ cup [60 ml] white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

This is sort of a simplified version of pasta con le sarde, a Sicilian dish that blends fennel and sardines with a flurry of other pantry ingredients, spinning any old tin of sardines into a pasta that would be worth traveling for. Some versions include pine nuts, capers, and currants. I personally like the sweetness of yellow raisins, and if you chop them before adding, their subtle sweetness will be distributed throughout the dish. I also like to double down on the flavors and textures of

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Ingredients

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