Why People Are OBSESSED with this Pasta Dish | 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.

Clean the fresh sardines by removing the head, intestines, and spine.

Wash the cleaned sardines under cold running water.

Boil a pot of water and add salt.

Add the wild fennel to the boiling water and cook for 5-7 minutes.

Toast bread crumbs in a pan with olive oil over medium-low heat until browned.

Remove the fennel from the water and reserve the water for cooking the pasta.

Soak raisins in water for about 10 minutes.

Chop the onion and sauté it in olive oil, then add two anchovies and dissolve them into the oil.

Melt saffron in a small amount of water and add it to the sautéed onions and anchovies.

Add pine nuts and soaked raisins to the mixture and cook for about a minute.

Cut the sardines in half and add them to the pan with the other ingredients.

Chop the boiled fennel and add it to the pan, seasoning with salt and black pepper.

Add a little bit of the reserved fennel water to the sauce and let it simmer for about 10 minutes.

Cook the pasta (bucatini) in the reserved fennel water according to package instructions.

Add a bit of pasta water to the sauce and combine with the cooked pasta over low heat.

Plate the bucatini and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens