Pasta with Sardines
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993). See Recipe »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Paper towel
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Tongs
- Serving platter
- Stove
- Kitchen scale
- Plate
- Fine-mesh sieve
- Fork
- Dredging container
Ingredients
- 1 1⁄2 lb. cleaned fresh sardine filets (about 50)
- Semolina flour, for dredging
- 1 cup olive oil
- 2 medium fennel bulbs, finely chopped, fronds reserved
- 2 medium yellow onions, finely chopped
- 3 tbsp. tomato paste
- 6 oil-packed anchovy filets, drained and finely chopped
- 1 cup tomato sauce
- 3 tbsp. dried currants
- 3 tbsp. pine nuts
- 1 tsp. freshly grated nutmeg
- 1⁄4 tsp. saffron
- Kosher salt
- freshly ground black pepper
- 1 lb. spaghetti
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