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Pasta with Sardines: A Taste of Sicilian History

Pasta with Sardines: A Taste of Sicilian History

Discover the rich history behind Pasta with Sardines: A Taste of Sicilian History, a dish born from necessity and tradition!

Author: Pina Romano • Published on: March 30, 2017
Categories: First courses Seafood first courses
Tags: anchovies butter onions wild fennel almonds extra virgin olive oil palermo pasta black pepper pine nuts salt sardines raisins wine white wine saffron
⏱️
Prep Time
40 minutes
🔥
Cook Time
35 minutes
👥
Servings
4-6
📊
Difficulty
Intermediate
💰 Moderate
🗓️ Spring to Autumn
⭐ 4.7/5

🛒 Ingredients

  • ✓ 310g bucatini pasta
  • ✓ 800g fresh sardines
  • ✓ 3 bunches wild fennel
  • ✓ 1 onion
  • ✓ 1 packet saffron
  • ✓ 50g butter
  • ✓ Dry white wine
  • ✓ 70g anchovy fillets in oil
  • ✓ 120ml extra virgin olive oil
  • ✓ 2 tablespoons pine nuts
  • ✓ 50g raisins
  • ✓ 40g peeled and toasted almonds
  • ✓ 100g breadcrumbs
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
520 per serving
Protein
25g
Fat
28g
Carbohydrates
45g
Fiber
5g
Sugars
8g
Sodium
400mg

Pasta with Sardines is a classic Sicilian dish that tells a story of resilience and creativity. 
Originating over 1200 years ago, it is believed to have been created out of necessity by resourceful cooks in Mazara del Vallo during a time of scarcity. 
This dish is a beautiful blend of simple, fresh ingredients that results in a rich, satisfying meal. 
The aroma of wild fennel mingles with the briny scent of fresh sardines, creating a flavourful experience that transports you to the sunny shores of Sicily. 
Best enjoyed in the warmer months when wild fennel is at its peak, this dish is a perfect choice for a family gathering or a leisurely Sunday lunch.

👨‍🍳 Preparation

  1. 1

    Clean and wash the fennel. Boil it in salted water. Drain the fennel, reserving the cooking water. Finely chop the fennel.

  2. 2

    Clean the sardines, removing the head, tail, and bones. Wash and break them into pieces.

  3. 3

    In a large pan or pot, sauté the chopped anchovies and sliced onion in olive oil.

  4. 4

    After about 10 minutes, add the pine nuts, raisins (soaked in warm water), cooked fennel, and sardines. Stir and cook for about 5 minutes.

  5. 5

    Pour in the white wine, season with salt and pepper, and add the saffron dissolved in 120ml warm water.

  6. 6

    Cook, stirring constantly, until the sauce thickens.

  7. 7

    Cook the bucatini in the reserved fennel water. Drain the pasta al dente and add it to the sauce. Stir until well combined.

  8. 8

    Pour the pasta into a buttered baking dish sprinkled with breadcrumbs. Smooth the surface and sprinkle with chopped almonds and butter.

  9. 9

    Bake for 20 minutes. Serve hot. This dish is also delicious warm or even cold!

💡 Tips and Variations

For a variation, try the 'white' version of this dish without tomato sauce as done in Palermo, or add tomato paste for the Agrigento version. Fresh sardines are essential for the best flavour, but if unavailable, substitute with the highest quality canned sardines you can find.

📦 Storage

  • • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • • Reheat in the oven at a low temperature to maintain the texture, or enjoy cold as a pasta salad.
  • • Avoid freezing as it may alter the texture and flavour of the dish.

🍷 Pairing

Pair your Pasta with Sardines with a glass of chilled Grecanico, a white wine native to Sicily, which complements the dish's flavours beautifully.

Thank you for trying this traditional Sicilian recipe. We hope you enjoy the rich history and flavours of Pasta with Sardines. Buon appetito!

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