Pasta with Sardines is a typical Palermo dish with a strong Arab influence. Easy to prepare, it combines flavors of fennel, sardines, anchovies, sultanas, and pine nuts for a unique culinary experience. A Mediterranean delight full of history in every bite.
In the Pasta with Sardines recipe, sultanas are softened in warm water to enhance their sweet flavor.
Onions are the perfect complement for a flawless soffritto, where sardines are cooked slowly.
Fresh fennel adds an herbaceous touch that blends exquisitely with the pine nuts and saffron.
Pasta with Sardines
Ingredients
600 grams of Bucatini
500 grams of Fresh sardines
300 grams of Wild fennel
2 Onions
3 Salted anchovies
50 grams of Sultanas
50 grams of Pine nuts
1 Saffron sachet
2 Dl of extra virgin olive oil
1 pinch of Salt
Preparation
Step 1 : Wild fennel is cleaned and boiled in salted water.
Step 2 : Once cooked, it is sliced and the cooking water is reserved.
Step 3 : The sardines are cleaned and boned, then cut into pieces.
Step 4 : Sultanas are softened in warm water.
Step 5 : Onions are sliced thinly and browned in a saucepan with olive oil.
Step 6 : Anchovies are cleaned and boned, then mixed with the fried onions and sardines are added to cook for 5 minutes.
Step 7 : Chopped fennel, salt, and are cooked over low heat for 10 minutes.
Step 8 : Then, drained sultanas, pine nuts, and saffron previously dissolved in water are added.
Step 9 : The fennel water is boiled and bucatini are added to cook al dente.
Step 10 : They are mixed with the sardine preparation in the saucepan.
Step 11 : Let rest for a few minutes before serving.
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