This Pasta Recipe Changed My Mind About Sardines - Pasta con Le Sarde

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

sardines

🥗Healthier: mackerel

💰Cheaper: canned tuna

Canned tuna is often less expensive and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly alternative for sautéing.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried figs can be a more economical choice with a similar sweetness.

Prepare saffron by placing it in a glass and filling it with hot water from the kettle. Let it rest.

Remove the leaves from the fennel, discarding the stems. Set aside the leaves for later use.

Boil water in a pot without salt and add the fennel leaves. Boil for about 5-10 minutes, then remove the leaves and set aside the flavored water for later.

Chop the boiled fennel leaves and set aside.

Toast the pine nuts in a copper pan for a few minutes until ready, then set aside.

In the same pan, add 1-2 tablespoons of extra virgin olive oil and 5 tablespoons of breadcrumbs. Toast the breadcrumbs for about 5 minutes until golden brown, then set aside.

In a clean pan, add 4-5 tablespoons of extra virgin olive oil and turn the stove to medium-low heat.

Add chopped red onion and crushed garlic to the pan, cooking gently to avoid burning. Add a splash of water to prevent burning.

Add the anchovies to the pan and cook until they dissolve into the mixture.

Once the anchovies have dissolved, add 1 tablespoon of tomato paste and mix well.

Add the chopped fennel leaves and sultanas to the pan, stirring to combine.

Add the saffron (reserving a little for later) and gently mix.

Carefully add the sardines to the pan, cooking for less than 2 minutes to avoid breaking them.

Season with salt (sparingly) and generous pepper. Add the remaining saffron and mix.

Boil the spaghetti in the reserved fennel water with 1 tablespoon of sea salt for about 11 minutes, checking for al dente texture.

Cooking Techniques

Equipment Needed

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Dietary

Allergens