Pasta Con le Sarde (Sicilian Pasta With Sardines)

Instructions

1

In a microwave-safe heatproof bowl, heat wine until steaming (alternatively, heat wine on the stovetop in a small saucepan). Add raisins and saffron, if using. Set aside.
2

In a small skillet, heat 1 1/2 tablespoons (22ml) olive oil over medium-high heat until shimmering. Add ground fennel and cook until fragrant, about 20 seconds. Add bread crumbs and cook, tossing, until lightly toasted. Transfer breadcrumbs to a bowl and season well with salt and pepper. Set aside.
3

Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half (uncut).
4

In a large skillet or sauté pan, heat remaining 3 tablespoons (45ml) olive oil over medium heat until shimmering. Add diced onion and diced fennel bulb and cook, stirring, until onion and fennel are soft and tender, about 8 minutes. Add anchovy fillets and cook, stirring, until dissolved in the oil.
5

Add wine, raisins, and saffron, and cook, scraping up any browned bits from bottom of pan, until wine is almost entirely evaporated.
6

Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
7

Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
8

Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well-coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don&
9

If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Pasta Con le Sarde (Sicilian Pasta With Sardines)

Ingrédients

Instructions

Conseils du Chef