Bucatini con le Sarde (Bucatini with Sardines) | Sunday Pasta

Name: Bucatini con le Sarde (Bucatini with Sardines) | Sunday Pasta
Total time: 90 min
Ingredients: 1 medium onion, finely chopped; 1 bulb fennel, very thinly sliced, reserve the fronds for garnish; 1/2 cup extra-virgin olive oil; 4 oil-packed anchovy fillets; 8 ounces fresh sardine fillets, or fillets from 1 pound whole sardines, cut into bite-sized pieces; ½ cup dry Marsala, or dry white wine; 1 teaspoon saffron; 1 cup fish stock; 1/2 cup golden raisins, coarsely chopped; 1/2 cup pine nuts, toasted; Salt to taste; Freshly ground pepper to taste; 1 pound bucatini or spaghetti; ½ cup, heaping, unseasoned breadcrumbs, toasted; 1/4 cup toasted almonds, chopped – optional

sundaypasta.com

Bucatini con le Sarde (Bucatini with Sardines): an authentic Italian recipe from Edwin Garrubbo’s Sunday Pasta, with an expert wine pairing by Master of Wine Christy Canterbury.

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Ingredients

1 medium onion, finely chopped
1 bulb fennel, very thinly sliced, reserve the fronds for garnish
1/2 cup extra-virgin olive oil
4 oil-packed anchovy fillets
8 ounces fresh sardine fillets, or fillets from 1 pound whole sardines, cut into bite-sized pieces
½ cup dry Marsala, or dry white wine
1 teaspoon saffron
1 cup fish stock
1/2 cup golden raisins, coarsely chopped
1/2 cup pine nuts, toasted
Salt to taste
Freshly ground pepper to taste
1 pound bucatini or spaghetti
½ cup, heaping, unseasoned breadcrumbs, toasted
1/4 cup toasted almonds, chopped – optional