Pasta con le Sarde (Pasta with Sardines)

Pasta con le Sarde (Pasta with Sardines) is a classic Sicilian dish that combines the flavors of the Mediterranean with a delicious mix of pasta, sardines, saffron, fennel, pine nuts, and raisins. The dish has deep roots in Sicily, particularly in Palermo, where it’s often prepared during festive times or as a comforting family meal. The combination of salty, savory sardines with the sweet touch of raisins creates a truly unique flavor profile.

Let me show you how I make Pasta con le Sarde, based on my overall experience of preparing this dish. Here’s a step-by-step guide to get you started:

What to Expect:

From my own personal experience, this dish offers a beautiful balance of flavors, salty from the sardines, sweet from the raisins, and an earthy richness from the fennel and saffron. The pine nuts provide a lovely crunch. It’s a light yet hearty dish that fills you up without being heavy.

Ingredients:

• 400g (14 oz) pasta (spaghetti or bucatini)
• 200g (7 oz) fresh sardines (or canned sardines in olive oil)
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup pine nuts, toasted
• 2 tablespoons raisins (optional, but traditional)
• 1/2 teaspoon saffron (soaked in a bit of warm water)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
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Prep Time: 10 minutes

Course: Main dish

Equipment Needed:

• Large pot for boiling pasta
• Skillet or pan for sauce
• Small bowl for saffron soaking
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta with Sardines  here now.

Method:

1. Cook the Pasta: Boil salted water in a large pot and cook your pasta al dente according to the package instructions. Reserve some pasta water before draining.
2. Prepare the Sardines: If using fresh sardines, remove the bones and break them into pieces. If using canned sardines, simply drain them.
3. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and fennel slices, cooking until softened (about 5 minutes). Add minced garlic and cook for another 1-2 minutes.
4. Add Sardines and Saffron: Stir in the sardines and the saffron with its soaking liquid. Let the sardines cook for 3-4 minutes until they break apart and infuse the sauce.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sardine mixture, tossing to combine. If the sauce seems too dry, add a bit of reserved pasta water to loosen it up.
6. Final Touches: Stir in the toasted pine nuts and raisins. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Variations & Tips:

• Substitutions: You can use herring or smelt instead of sardines if you prefer. For a vegetarian version, you could substitute anchovies for a similar salty taste.
• Additions: For an extra punch, you can sprinkle a bit of grated pecorino cheese on top, although it’s not traditionally used in Sicily with this dish.
• Raisins: If you’re not keen on the sweet-savory combo, you can omit the raisins, but they add an authentic Sicilian touch.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta with Sardines  here now.

Nutritional Information Per Serving (Approximate):

• Calories: 450 kcal
• Carbohydrates: 55g
• Protein: 30g
• Fat: 15g
• Fiber: 4g
• Sodium: 600mg
• Vitamin A: 10%
• Vitamin C: 6%
• Calcium: 5%
• Iron: 15%

I hope this guide has made making Pasta con le Sarde seem a little less daunting! Or, have you tried it before? Please, be honest, and let me know in the comment below. I love hearing feedback from real people like you, so please, leave your honest comment!