Chef John's Pasta con le Sarde

4.7
(25)
20 Reviews
15 Photos

This is my version of Sicily's wonderful pasta con le sarde. I'm no survivalist, but like any responsible chef, I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 25, 2024
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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 6 tablespoons extra-virgin olive oil, divided

  • ¾ cup dry bread crumbs

  • 1 pinch saffron

  • ¼ cup white wine

  • 8 ounces bucatini pasta

  • 1 cup diced yellow onion

  • 1 cup diced fennel bulb

  • 1 pinch salt, or to taste

  • ¼ cup golden raisins

  • 2 cloves garlic, minced

  • 1 anchovy fillet

  • ¼ cup toasted pine nuts

  • 1 pinch red pepper flakes

  • 2 (4 ounce) cans sardines packed in oil, drained and crumbled

  • 3 tablespoons chopped fennel fronds, or more to taste

Directions

  1. Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.

  2. Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.

  3. Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.

  4. Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.

  5. Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.

  6. Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.

  7. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

    close up view of Pasta con le Sarde garnished with croutons and dill in a bowl
    Detroit_Rox

Cook's Note

You can substitute thick spaghetti for the bucatini if desired.

59 home cooks made it!

Nutrition Facts (per serving)

709 Calories
33g Fat
72g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 709
% Daily Value *
Total Fat 33g 43%
Saturated Fat 5g 24%
Cholesterol 81mg 27%
Sodium 532mg 23%
Total Carbohydrate 72g 26%
Dietary Fiber 5g 16%
Total Sugars 9g
Protein 28g 55%
Vitamin C 9mg 10%
Calcium 301mg 23%
Iron 6mg 34%
Potassium 669mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.