Pasta Con Le Sarde – Pasta With Sardines

Pasta con le Sarde – Adriao CC BY 3.0


3 bunches wild fennel
1 onion, diced
1 tbs. tomato paste
1 tbs. olive oil
4 salted anchovies, boned
1 tbs. tomato paste
1 lb. sardines, cleaned and boned
1 tbs. raisins
1 tbs. pine nuts
saffron threads
1 lb. bucatini

How to make Bucatini with Sardines:

To prepare pasta con le sarde: clean the wild fennel and boil in salted water. Drain carefully, keeping the cooking water, then chop the fennel coarsely and brown in a small amount of oil.

Cleaned and coarsely chop the onions; brown them in plenty of oil in another pan. Add the anchovies and the tomato paste, and then stir briskly until the mixture is homogeneous.

Add the sardines, the browned fennel, raisins, pine nuts, and a few threads of saffron. Cook lightly for 5 mins, adding some of the fennel’s cooking water if necessary. Add salt to taste.

Bring the rest of the fennel’s water to a boil and use it to cook the bucatini. When al dente, drain and mix in the sauce. Serve the pasta con le sarde hot.

Serves 6

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at