Pasta with Sardines is a classic Sicilian dish with a fascinating history. In Sicilian, it’s called “pasta chî sardi.” This flavorful pasta dish dates back over 1200 years! It’s said to have originated in Mazara del Vallo (or maybe Siracusa, depending on who you ask). One thing’s for sure though, it was born out of necessity. During a time of scarcity, resourceful cooks used simple ingredients to create a delicious and satisfying meal.
The Story Behind Pasta with Sardines
This pasta dish is more than just a recipe. It’s a story of love, rebellion, and adaptation! The story goes back to the 9th century. Eufemio of Messina, a commander in the Byzantine fleet, tried to gain independence for Sicily. After a scandal (he allegedly seduced a nun!), Eufemio was exiled to Africa.
While in Africa, Eufemio made an alliance with the Saracens. Together, they sailed back to Sicily to seek revenge. During a stormy voyage, supplies ran low. The troops were exhausted after battling the elements. A clever Arab cook on board came to the rescue! He used what few ingredients he could find: sardines, fennel, pine nuts, wheat pasta, and saffron.
The result? A life-saving dish for the weary soldiers. Thankfully, the recipe survived and has been passed down for generations. The Arab conquest of Sicily also began with that military campaign. Talk about a turning point in history!
Tips for the Perfect Pasta with Sardines
Sure, you can find pre-made ingredients at the grocery store. But for an authentic taste, it’s best to use fresh, high-quality ingredients. Here are a few tips to make your Pasta with Sardines truly special:
Sardines: The Star of the Show
Use fresh sardines, not canned ones. Sardines are an oily fish best eaten within hours of being caught. For the best flavor, cook them fresh. To prepare the sardines, remove the head, tail, and bones. Then, wash and dry them before using them in your recipe.
Fennel: The Secret Ingredient
Wild fennel is a key ingredient in this dish. Sadly, it’s been forgotten in many cuisines. This aromatic herb gives the pasta its distinctive flavor. It’s also responsible for the dish’s dark color. So don’t be afraid to use plenty of it!
You can find fresh wild fennel between spring and fall. Choose the tenderest, greenest parts, including shoots and feathery leaves. Can’t find fresh fennel? No worries! Frozen fennel works great too.
Pasta with Sardines: A Nutritional Powerhouse
Pasta with Sardines is not only delicious, but it’s also packed with nutrients. This dish is not vegetarian or vegan. However, it can be modified to be gluten-free by using gluten-free pasta. Here’s a look at some of the nutritional benefits:
- Sardines: These little fish are rich in omega-3 and omega-6 fatty acids, which are great for your heart and skin.
- Fennel: This aromatic herb aids digestion and can help soothe gastrointestinal issues.
Pasta with Sardines: Variations
There are numerous versions of Pasta with Sardines. In Palermo, they make a “white” version without tomato sauce. In Agrigento, they add tomato paste. No matter which version you choose, Pasta with Sardines is sure to be a hit!
Ingredients for Pasta with Sardines
Here’s what you’ll need to make this delicious Sicilian dish:
- 11 oz bucatini pasta (or your favorite pasta shape)
- 28 oz fresh sardines
- 3 bunches wild fennel
- 1 onion
- 1 packet saffron
- 1.7 oz butter
- Dry white wine
- 2.4 oz anchovy fillets in oil
- ½ cup extra virgin olive oil
- 2 tablespoons pine nuts
- 1.7 oz raisins
- 1.5 oz peeled and toasted almonds
- 1 cup breadcrumbs
- Salt
- Freshly ground black pepper
How to Make Pasta with Sardines
Ready to cook up this delicious dish? Here’s a step-by-step guide:
- Clean and wash the fennel. Boil it in salted water. Drain the fennel, reserving the cooking water. Finely chop the fennel.
- Clean the sardines, removing the head, tail, and bones. Wash and break them into pieces.
- In a large pan or pot, sauté the chopped anchovies and sliced onion in olive oil.
- After about 10 minutes, add the pine nuts, raisins (soaked in warm water), cooked fennel, and sardines. Stir and cook for about 5 minutes.
- Pour in the white wine, season with salt and pepper, and add the saffron dissolved in ½ cup warm water.
- Cook, stirring constantly, until the sauce thickens.
- Cook the bucatini in the reserved fennel water. Drain the pasta al dente and add it to the sauce. Stir until well combined.
- Pour the pasta into a buttered baking dish sprinkled with breadcrumbs. Smooth the surface and sprinkle with chopped almonds and butter.
- Bake for 20 minutes. Serve hot. This dish is also delicious warm or even cold!
Pairing Suggestion
Enjoy your Pasta with Sardines with a glass of Delia Nivolelli Grecanico. This crisp white wine, with its fruity aroma, complements the flavors of the dish beautifully. Serve chilled between 50 and 53 degrees Fahrenheit.
