Pasta con le sarde

6 servings Prep: 20 mins, Cooking: 25 mins

Seafood pasta bursting with flavour.

By Food24 May 03 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

400 g pasta — spaghetti
250 g fennel
50 g raisins
50 g pine nuts
3 anchovy fillets
2 onions — diced
4 sardines
saffron — strands
sea salt and freshly ground black pepper
olive oil — extra virgin
Tap for ingredients
Tap for ingredients

Method:

Wash and fillet the sardines and set aside.
        
Chop the fennel roughly and cook briefly in plenty of salted water, remove and set aside but keep the water.
        
Sauté the onions in a little olive oil until they are translucent.

Then pour about 200 ml of fennel water over the onions and bring to a brisk simmer until it has almost reduced.

Now add the saffron and stir well.
       
Pour in just enough olive oil to make a thick sauce and season with salt and pepper to taste – remove from the heat and set aside.
        
In a separate pan, sauté the anchovy fillets until they disintegrate and then add the sardines, cooking them over low heat until they are just cooked.
        
Scrape this out of the pan, and into the pan with the saffron sauce, mixing everything well but try not to break the sardines too much.
        
Add the pasta to the boiling fennel water (add a little more salted water if it’s not enough) and cook until al dente.
      
Put the pasta in a large serving bowl, add the raisins and the pine nuts and mix well.

Then add the saffron and anchovy sauce.

Toss and allow to stand for a few minutes before serving.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.