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Bucatini con le sarde

Con le sarde in italian means 'with sardines'. This expression points to many different interpretations of the sicilian dish, more specifically from Palermo. If you go there, they will tell you that when the arabs circled the town and the sicilians there had nothing to eat, and all they could find was sardine fish, which at the time they did not have in high esteem, but their opinion about the culinary merits of that fish changed! Nonetheless the sardine fish has kept them alive and able to fight the arabs off the Island!
Please visit our main page: spaghetti sauce recipes for many more ideas to make delicious pasta. This meal basically synergises the great taste that derives from mixing sardine with fennel... so you'll need a lot of both...





Ingredient List:

Bucatini con le sarde for 4 people:
1 lb. of bucatini
2 lb. of fennel
2 onions
3 anchovies
1/4 cup raisins
1/4 cup pine nuts
1 packet of saffron
1 lb. of fresh sardines (not the canned ones)
Extra-virgin olive Oil
Salt

Cooking instructions:

Soak the raisins in warm water. Chop the fennel, cook it in boiling salted water and then drain,
making sure you reserve as much as you can of the water you have used to boil the fennel.

Slice the onions and sauté them well in a large pan, then add the anchovies which you will have previously mashed with the back of a fork.
Prepare the sardines by removing the heads, tails, bones and entrails then cut them in small pieces and cook them with the fried anchovies and onions.
Cook until the sardines brown.

Add the cooked fennel, salt and cook everything under low heat for about ten minutes. Mix in your raisins (drained from the water they were soaked in),
the pine nuts and saffron and cook for another five minutes, mixing well.

Cook the bucatini pasta in the water you had used for boiling the fennel, drain when they are cooked al dente.
Now of course add the bucatini to the sardine sauce we just did and mix thoroughly. Mix well, but gently.

Allow your meal to rest for 10 minutes and serve.