This traditional Sicilian dish, known locally as Pasta chi Sardi, is a masterpiece of contrasts — sweet and savory, crunchy and tender, rich and refreshing. Wild fennel brings a fragrant, herbal aroma that pairs beautifully with the earthy sweetness of raisins and the delicate flavor of fresh sardines. Toasted almonds and golden breadcrumbs add texture, while the touch of saffron elevates the dish with color and warmth. A family classic often prepared for special Sundays or festive gatherings. There are many versions of this dish, each province adding its own twist. In Trapani, for example, it’s common to include a touch of tomato sauce for extra richness.
Pasta with Sardines (Pasta con le Sarde)
Ingredients
- 1 large bunch of wild fennel
- Salt, to taste
- 1 small onion, finely chopped
- Extra virgin olive oil
- 4 salted anchovies, cleaned and boned
- 400 g (14 oz) fresh sardines, cleaned and boned
- Freshly ground black pepper
- 25 g (about 2 tbsp) raisins (passolina)
- 25 g (about 2 tbsp) pine nuts
- 20 g (about 1.5 tbsp) chopped toasted almonds
- A pinch of saffron
- 600 g (1.3 lb) bucatini pasta
- 8 whole sardines, opened flat like a book
- 6 tbsp breadcrumbs
Instructions
- Clean the wild fennel and boil it in salted water for about 15 minutes. Drain and reserve the water. Squeeze out excess moisture and chop into 1–2 cm pieces.
- In a large pan, sauté the chopped onion in olive oil until golden. Add the salted anchovies and mash them with a fork until they melt into the oil.
- Add the cleaned sardines, salt, pepper, raisins, pine nuts and toasted almond crumbs. Stir and cook for 10 minutes.
- Add the chopped fennel and a pinch of saffron, then cook over low heat for another 10 minutes.
- In a separate skillet, fry the opened sardines (without flour) in olive oil until golden.
- Toast the breadcrumbs in a small pan until golden brown.
- Boil the bucatini in the reserved fennel water until “al dente”. Drain and mix with the sardine and fennel sauce.
- Transfer to an oiled baking dish, sprinkle with toasted breadcrumbs if desired, and top with the fried sardines. Bake in a very hot oven for 8–10 minutes.
- Alternatively, serve directly without baking — it’s just as traditional and equally delicious.
Grandma & Aunties’ Kitchen Wisdom:
«Pasta with sardines tastes even better the next day. Just reheat it in a pan until crispy on the edges: a golden delight you won’t want to miss»
