Pasta Con Le Sarde – Modest Fish, Big Flavor, Long Shelf-Life

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Pasta Con Le Sarde

I’m no survivalist, but similar whatever responsible chef I similar to bring a few cans of sardines stocked away, simply inwards case. If times always teach tough, I could endure for hours, perhaps days on them; but since things are going pretty well, I decided to dust off a can, in addition to present you lot my version of Sicily’s famous, pasta con le sarde.

This volition operate good alongside many kinds of pasta, but I intend bucatini is the best. It’s hollow, which sucks inwards the sauce, in addition to flavors the noodles from the within out. And, there’s a lot of season to suck. Speaking of which, live certain to teach sardines that are packed inwards olive oil.

The season in addition to texture is going to live better, summation you lot teach sardine-infused olive stone oil that comes packed alongside the fish, which makes a neat add-on to our sauce.  By the way, if you lot can’t teach fresh fennel, you lot tin shell upwards a teaspoon of fennel seeds, in addition to brand a pretty decent version using that.

Like I said inwards the video, if you lot tin teach fresh sardines, they’re amazing inwards this. Fresh sardines are mutual roughly here, in addition to they are such a delicious in addition to under-appreciated fish. However, I honestly savor this version simply equally well, in addition to seriously promise you lot laissez passer it a drive soon. Enjoy!
Ingredients for ii large or four appetizer sized portions:
  • 1/4 loving cup extra virgin stone oil olive
  • 1 loving cup diced yellowish onion
  • 1 loving cup diced fennel
  • 2 cloves garlic, minced
  • 1 anchovy filet
  • 1/4 loving cup chopped golden raisins
  • small pinch saffron
  • 1/4 loving cup white wine
  • 2 cans (4-oz each) sardines packed inwards olive oil
  • 1/4 loving cup toasted pino nuts
  • pinch cherry-red chili flakes
  • salt to taste
  • 1/2 pound bucatini pasta, or thick spaghetti
  • 1/4 to 1/2 loving cup reserved pasta water, equally needed
  • 3-4 tablespoons roughly chopped fennel fronds, toss some inwards pasta at the end, in addition to salve some for the exceed
  • toasted breadcrumbs to garnish