Use high-quality sardines packed in olive oil for the best flavor. Don't skip toasting the breadcrumbs; they add a crucial textural element. Adjust the amount of red pepper flakes to your preferred level of spiciness. If you can't find bucatini, spaghetti or linguine make good substitutes. For a richer flavor, add a tablespoon of tomato paste to the sauce.
Chef John's Pasta con le Sarde
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS75
A taste of Sicily in your own kitchen! This rustic pasta dish combines the briny flavors of sardines with aromatic fennel, sweet raisins, and crunchy pine nuts for a uniquely satisfying experience.
Ingridients
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Nutrition
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Carbohydrate72 g
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Cholesterol81 mg
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Fiber5 g
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Protein28 g
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Saturated Fat5 g
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Sodium532 mg
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Sugar9 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Toast the Breadcrumbs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown and crispy. (2-5 minutes) Transfer to a bowl and set aside.
02 Step
Recipe View 1 mins Prepare the Saffron Infusion: Grind the saffron threads using a mortar and pestle. Pour the white wine into the mortar, stirring to create a vibrant saffron infusion.
03 Step
Recipe View 11 mins Cook the Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, reserving 1/2 cup of the pasta water before draining. (10-11 minutes)
04 Step
Recipe View 11 mins Sauté Aromatics: Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, fennel bulb, and salt. Cook, stirring occasionally, until the onion is softened and translucent. (10 minutes) Add the golden raisins, minced garlic, and chopped anchovy fillet. Cook until fragrant. (1 minute)
05 Step
Recipe View 7 mins Create the Sauce: Pour the saffron-wine mixture into the skillet. Let it simmer until almost evaporated. (2 minutes) Add one ladleful of the reserved pasta water to the skillet, bring to a simmer. Stir in the toasted pine nuts and red pepper flakes. Allow the sauce to simmer until the flavors meld. (5 minutes)
06 Step
Recipe View 5 mins Combine Pasta and Sauce: Add the cooked bucatini and crumbled sardines to the skillet with the sauce. Increase the heat to high. Cook, stirring frequently, and adding more reserved pasta water as needed, until the pasta is well coated and heated through. (5 minutes)
07 Step
Recipe View 1 mins Serve: Ladle the pasta into bowls. Garnish generously with fresh fennel fronds and the toasted breadcrumbs.
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Garnet Greenholtkertzmann
Jun 16, 2025This recipe is fantastic! The combination of flavors is incredible. I've made it several times, and it's always a hit.
Nettie Lubowitz
Dec 2, 2024I added a squeeze of lemon juice at the end to brighten the flavors, and it was amazing!
Arely Wehner
Nov 21, 2024A great way to use pantry staples to create a delicious and satisfying meal.
America Mueller
Oct 20, 2024I was skeptical about sardines in pasta, but this recipe completely changed my mind. It's surprisingly delicious and easy to make.
Kacey Boyer
Sep 21, 2024The toasted breadcrumbs are a game-changer! They add the perfect crunch to every bite.