Pasta con le Sarde – A Sicilian Delight
Pasta con le Sarde is a traditional Sicilian pasta dish that combines the delicate flavors of fresh sardines, aromatic wild fennel, and crunchy toasted breadcrumbs, with a touch of sweetness from raisins and a hint of spice from chili peppers. This dish, rich in history and flavor, brings together simple yet bold ingredients, offering a truly authentic Mediterranean experience. Whether you’re a seasoned chef or a beginner looking to try something new, this recipe is sure to captivate your taste buds with its unique combination of savory, sweet, and slightly spicy elements.
Recipe Overview
- Category: Primi Piatti (First Course)
- Servings: 4 people
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghettoni (thick spaghetti) | 400g |
| Fresh Sardines | 300g |
| Fresh Spring Onion (Cipollotto) | 100g |
| Red Garlic (Aglio rosso) | To taste |
| Raisins (Uva passa) | 25g |
| Pine Nuts (Pinoli) | 20g |
| Anchovies in Oil (Acciughe sott’olio) | 6 |
| Dried Chili Peppers (Peperoncino) | To taste |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | To taste |
| Salt (Sale fino) | To taste |
| Wild Fennel (Finocchietto selvatico) | 150g |
| Water (for boiling) | 3L |
| Saffron Pistils (Zafferano in pistilli) | 5g |
| Additional Water for Saffron | 200g |
| Breadcrumbs (Pangrattato) | 150g |
| Tomato Passata (Passata di pomodoro) | 30g |
| Extra Virgin Olive Oil (for breadcrumbs) | 40g |
| Garlic (Aglio) | To taste |
| Oregano (Origano) | To taste |
| Parsley (Prezzemolo) | To taste |
| Dried Chili Peppers (Peperoncino) | To taste |
Instructions
To prepare this delicious Sicilian delicacy, start by cleaning the wild fennel. Remove the tough stems and hard parts, leaving only the tender fronds. Bring 3 liters of water to a boil in a large pot. Once the water is boiling, add the fennel and let it cook for about 3-4 minutes if it’s young and tender, or 10-12 minutes if it’s a more mature batch. After cooking, drain the fennel and transfer it to a colander, pressing it gently to remove excess water. Keep the cooking water aside for later use and chop the fennel finely once it has cooled slightly.
Next, prepare the saffron-infused water. Toast the saffron pistils gently in a small pan for a couple of minutes to release their rich aroma. Then, add 200g of water to the pan and bring it to a simmer. Once the water begins to bubble, remove the pan from the heat and allow the saffron to steep for 15-20 minutes. Set this aromatic saffron water aside for later.
For the crunchy breadcrumb topping, start by placing the tomato passata and extra virgin olive oil in a blender or food processor. Add a pinch of dried chili pepper for a bit of heat. Blend everything until smooth and well-combined. Pour the mixture into a bowl and add the breadcrumbs. Mix well, ensuring the breadcrumbs absorb the sauce and become moist. To remove any excess moisture, pass the mixture through a sieve or colander, pressing gently to let the liquid drain away. Return the soaked breadcrumbs to the bowl and heat a pan over medium heat. Add a pinch of salt, then toast the breadcrumbs until they become golden and crispy, stirring frequently to ensure even toasting.
While the breadcrumbs are toasting, it’s time to prepare the sardines. Fill two bowls with ice water to help remove any blood from the fish during cleaning. Start by cutting off the heads and fins, placing the fish into one of the bowls with ice water as you work. Open the sardines along their bellies, remove the bones, and pat the fish dry with paper towels. Once all the sardines are cleaned, roughly chop them into small pieces, dividing each sardine into three parts.
For the sauce, finely chop the fresh spring onions and sauté them in a pan with olive oil and finely minced garlic. Be sure to reserve the oil from the anchovies for later use in the sauce. As the onions soften, add the anchovies, allowing them to dissolve into the oil and create a flavorful base. When the anchovies begin to break apart, add the raisins and stir well to combine. Next, add the chopped sardines to the pan, seasoning with a pinch of salt and allowing them to cook through for a few minutes. Once cooked, transfer the sardine mixture into the same pan with the remaining oil.
Meanwhile, cook the spaghettoni in the fennel-infused water that you saved earlier. Once the pasta is al dente, drain it, reserving some of the cooking liquid for later use. Add the drained pasta to the pan with the sardine mixture, stirring gently to coat the pasta evenly. If needed, add a bit of the reserved cooking water to loosen the sauce and ensure that everything is well combined.
To finish the dish, sprinkle the crispy breadcrumbs over the pasta, creating a deliciously crunchy topping that contrasts beautifully with the tender fish and pasta. Garnish with freshly chopped parsley and a sprinkling of oregano for an extra burst of flavor. Serve the pasta hot, with a final dusting of dried chili pepper for a spicy kick, and enjoy the full-bodied flavors of this authentic Sicilian dish.
Serving Suggestions
- Wine Pairing: This dish pairs wonderfully with a crisp, refreshing white wine, such as a Sicilian Inzolia or a Greco di Tufo.
- Side Dish: Serve with a light green salad dressed with olive oil, lemon juice, and a pinch of sea salt to balance the richness of the pasta.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 kcal |
| Protein | 30g |
| Carbohydrates | 60g |
| Fiber | 5g |
| Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Sodium | 450mg |
| Potassium | 580mg |
| Vitamin A | 12% of Daily Value |
| Vitamin C | 25% of Daily Value |
| Calcium | 6% of Daily Value |
| Iron | 15% of Daily Value |
Conclusion
Pasta con le Sarde is a perfect example of Sicilian culinary tradition, showcasing the incredible diversity and flavor of the Mediterranean diet. The balance of ingredients—from the delicate sardines to the fragrant wild fennel, combined with the richness of the saffron and the crunch of the toasted breadcrumbs—creates a dish that’s both hearty and refined. Whether you’re enjoying it for a special family meal or sharing it with friends at a dinner party, this pasta will transport you straight to the heart of Sicily.
