Pasta con le sarde
Discover the flavorful "Pasta con le sarde" from Sicily, a dish of salty anchovies, sweet raisins, and fennel in olive oil. Perfect for seafood lovers!
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 discoverseafood.uk.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Pan
- Wooden spoon
- Skillet
- Ladle
- Stove
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
- Toaster oven
- Baking sheet
- Fine-mesh sieve
- Fork
- Spoon
Ingredients
- 6 baby fennel bulbs, with their fronds*
- 450g fresh sardines, cleaned, scaled, deboned and roughly chopped
- 40ml extra virgin olive oil
- 1 medium onion, finely diced
- 3 salt-cured anchovies
- 1 teaspoon toasted fennel seed, ground
- Red pepper flakes to taste
- 450g pasta (bucatini, spaghetti or linguini)
- 35g toasted pine nuts
- 40g raisins or currants
- Sea salt
- Freshly ground black pepper
- Toasted breadcrumbs, to garnish
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