Pasta with Sardines – Pasta con le Sarde - Featured Recipe - CookingDistrict.com
Featured Recipes

Pasta with Sardines – Pasta con le Sarde

This saffron-tinged pasta dish has sweet-savory tomato-based sauce bolstered with sardines, dried currants, and pine nuts. It’s a standby among Sicilian home cooks like Giovanna Giglio Cascone.
Categories: Italian, Pasta
Portions:
8
Step 1
1 cup • Oil - olive
1 1/2 lb • Cleaned fresh sardine filets
• Semolina flour • for dusting
2 • Medium fennel bulbs, finely chopped, fronds reserved
2 • Medium yellow onions • finely chopped
2 tbsp • Tomato paste
6 • oil packed anchovy filets • drained, finely chopped
1 cup • Tomato sauce
3 tbsp • Dried currants
3 tbsp • Pine nuts
1 tsp • Freshly grated nutmeg
1/4 tsp • Saffron
Kosher salt to taste
Freshly ground pepper to taste
1 lb • Spaghetti - dry
Heat cup olive oil in a 10” skillet over medium-high heat. Toss 6 sardine fillets in semolina to coast, shaking off excess, and then fry in oil until golden brown, about 4 minutes. Transfer to paper towels to drain, and then roughly chop and set aside to be used as a garnish.

Heat remaining oil in a 12” skillet over medium-high heat. Add fennel and onions, and cook, stirring occasionally, until caramelized, about 20 minutes. Roughly chop; add remaining sardines along with the tomato paste and anchovies, and cook, stirring often, until broken down and melted into the sauce, about 5 minutes. Add tomato sauce, currants, pine nuts, nutmeg, saffron, and salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until thickened, about 20 minutes.

Bring a large pot of salted water to a boil and add pasta; cook until al dente, 7-8 minutes. Drain and transfer pasta to a sauce along with fennel fronds and toss until evenly coated; top with reserved fried sardines, and serve immediately.
Notes

Comments

bcollins2 • 12/20/2012
How many anchoview and how much tomato sauce and currants are to be added with the nutmeg and saffron?These items are not on the ingrediant list.
lmclaughlin • 01/01/2013
thanks for the catch, the ingredients are there now.
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