Pasta with sardines is one of the most loved dishes of Sicilian cuisine.

Few and simple ingredients coming from the sea but also from the mountains: sardines, raisins, pine nuts and wild fennel, in a mix with a unique flavour.

Pasta with sardines

Ingredients for 4 people

  • 500 gr. Bucatini type pasta
  • 600 gr. Sardines
  • 2 Yellow onions
  • 300 gr Wild fennel
  • q.b. Bread crumbs
  • 80 gr. Uva passa
  • 1 bustina Saffron
  • q.b. Salt and pepper

Process


Pasta con le sarde

Preparate l’uvetta facendola rinvenire in acqua tiepida e tostate i pinoli.
Pulite le sarde, togliendo la testa e la lisca, lavatele. Mettete da parte le teste.

Fate bollire nell’acqua per circa 10 minuti il finocchietto selvatico tagliato a pezzetti.
Alla fine tenete da parte l’acqua perché vi cuocerete dentro la pasta.
Friggete le sarde in padella o se volete grigliatele per un risultato light.

Quindi tagliate la cipolla finemente e in una padella capiente, fatela stufare in olio di oliva per 5 minuti insieme alle teste delle sarde. 

Poi togliete le teste che hanno rilasciato il loro sapore e aggiungete i pinoli, l’uvetta ed il finocchietto.
Condite con pepe e poco sale e lasciate cuocere a fuoco dolce per 10/15 minuti. Se il sugo si asciuga troppo aggiungete un po’ di acqua di cottura.
Alla fine aggiungete le sarde e spegnete.

Nell’acqua dove avete bollito il finocchietto cuocete adesso i bucatini.
Mentre la pasta cuoce, in un padellino, mettete due cucchiai di olio e rosolate il pan grattato finché non diventa bello dorato.

Scolate la pasta al dente e conditela con il sugo delle sarde.
A questo punto potete servire subito la pasta con le sarde, cospargendola con un velo di mollica dorata, oppure potete passarla al forno per un aspetto più croccante.

Buon appetito!

 

Nutritional tab

  • Calories kcal: 205

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