Sicilian Family Recipes: Pasta Edition "Pasta con le Sarde"

A uniquely Sicilian dish blending land and sea—wild fennel, sardines, and sweet raisins create an unforgettable flavor.

Pasta con le Sarde – Step-by-Step with Photos

• 500g Pastificio Lenato Bucatini or Spaghetti
• 400g fresh sardines, cleaned
• 1 bunch wild fennel (or dill), chopped
• 1 onion, thinly sliced
• 2 tbsp pine nuts
• 2 tbsp raisins
• 1 pinch saffron
• 1/4 cup olive oil
• 1/2 cup breadcrumbs
• Salt and pepper

1. Prep the Wild Fennel
   Boil wild fennel, drain, chop, and reserve the water.
   

   
2. Sauté Onion & Sardines
   Sauté onion in olive oil, add sardines, breaking them up.
   

   
3. Add Pine Nuts, Raisins & Saffron
   Add pine nuts, raisins, and saffron. Cook gently.
   

   
4. Add Fennel & Simmer
   Stir in chopped fennel and let flavors meld.
   

   
5. Cook Pasta in Fennel Water
   Boil pasta in reserved fennel water until al dente.
   

   
6. Combine Pasta & Sauce
   Toss drained pasta with the sardine-fennel sauce.
   

   
7. Top with Toasted Breadcrumbs & Serve
   Sprinkle with toasted breadcrumbs and serve.
   

   
   

   • • • Chef’s Tip: The secret is to use the fennel water for boiling pasta it infuses every bite with Sicilian aroma

         Rosario Marotta