Sicilian Sardine Pasta with Saffron — Pasta con le Sarde Palermitano
The Palermo classic of bucatini tossed with fresh sardines, wild fennel, saffron-bloomed onions, golden raisins, and pine nuts, finished with toasted breadcrumbs that stand in for cheese in this Arab-influenced Sicilian dish.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Fillet sardines and season with 1/2 tsp salt. Finely chop 200g onion and 4 anchovy fillets. Chop 60g wild fennel fronds. Soak 2 small pinches saffron threads in 1/4 cup warm water for 5 minutes. Soak 40g golden raisins in 1/4 cup warm water for 5 minutes. Measure 30g pine nuts and 180g bucatini.
Toast
Heat 2 tsp olive oil in a small dry pan over medium heat 30 seconds. Add 50g breadcrumbs with a pinch of salt, toast 3–4 minutes stirring constantly until deep golden and crisp. Tip onto a plate and set aside.
Boil
Bring a pot of water to a boil with 2 tsp salt. Add 180g bucatini and cook per packet instructions, about 9 minutes until al dente. Reserve 200ml pasta water before draining.
Build
Heat 1/4 cup + 2 tbsp olive oil in a wide pan over medium heat 1 minute. Add chopped onion, cook 6–7 minutes until soft and translucent. Stir in anchovies, pine nuts, drained raisins, fennel fronds, and saffron with soaking water. Cook 2 minutes until anchovies dissolve and sauce turns golden-orange.
Saute
Add sardine fillets, 1 tsp salt, and 1/4 tsp black pepper to the pan. Break fillets gently with a wooden spoon, cook 3 minutes over medium heat until opaque and broken into rough pieces.
Finish
Add drained bucatini directly to the sardine pan with 1/4 cup pasta water. Toss over low heat 1–2 minutes until glossy and coated, adding more pasta water if dry.
Plate
Transfer pasta to two warm wide bowls. Scatter toasted breadcrumbs generously over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.