Italian
Pasta con le sarde
A classic Sicilian pasta with fresh sardines, wild fennel, saffron, raisins, pine nuts, and toasted breadcrumbs. The sauce is savory and gently sweet, with the sea and the fennel broth tying everything together.
Ingredients
- Bucatini or spaghetti180g
- Fresh sardines, scaled, gutted, filleted250g
- Wild fennel fronds, or fennel tops80g
- Yellow onion, finely chopped1 small
- Anchovy fillets in olive oil2
- Extra-virgin olive oil4 tbsp
- Pine nuts20g
- Raisins25g
- Saffron threads1 small pinch
- Dry white wine60ml
- Fine breadcrumbs35g
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- Soak the raisins in warm water for 10 minutes, then drain; steep the saffron in 2 tablespoons of hot water.
- Bring a pot of salted water to a boil, add the wild fennel, and cook for 8 to 10 minutes until tender.
- Lift out the fennel with tongs, reserving the cooking water for the pasta, then chop the fennel finely.
- Warm 1 tablespoon of olive oil in a small pan, add the breadcrumbs, and toast over medium heat until golden and crisp; set aside.
- In a wide pan, warm the remaining olive oil over medium-low heat and cook the onion until soft and translucent, about 8 minutes.
- Add the anchovy fillets and stir until they dissolve into the oil.
- Add the pine nuts, drained raisins, chopped fennel, and saffron with its soaking water, then cook for 2 minutes.
- Add the sardine fillets and white wine, season lightly with salt and pepper, and cook gently for 5 to 7 minutes, breaking up some of the sardines while leaving a few pieces intact.
- Meanwhile, return the fennel cooking water to a boil and cook the pasta until just al dente.
- Transfer the pasta to the sardine sauce with a splash of the pasta water and toss over low heat until the pasta is well coated and glossy.
- Let the pasta rest in the pan for 1 minute off the heat, then serve topped generously with the toasted breadcrumbs.
Common questions
Can I substitute regular fennel for wild fennel in pasta con le sarde?
Yes. Use fennel fronds, fennel tops, or the feathery leaves from a bulb if that’s what you can get. Add a few thin slices of fennel bulb to the onion if you want more fennel flavor and texture.
How long does pasta con le sarde take from start to finish?
Plan on about 35 to 45 minutes. Soak the raisins and steep the saffron first, then cook the fennel, sauce, and pasta while the breadcrumb topping toasts. Sardines only need a few minutes at the end.
What are the most common mistakes when making pasta con le sarde?
Overcooking the sardines is the biggest one—they should be gently folded in near the end. Also avoid under-seasoning the sauce, burning the breadcrumbs, or skipping enough pasta water, which helps bind the sauce.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil so the pasta loosens up. Keep the breadcrumb topping separate if possible to preserve crunch.
What should I serve with pasta con le sarde?
Serve it hot with extra toasted breadcrumbs on top and a drizzle of olive oil if desired. A simple green salad, crusty bread, and a crisp dry white wine work well. It’s rich, so keep sides light.