Pasta con le Sarde
A traditional Sicilian dish that combines fresh sardines, wild fennel, pine nuts, and raisins in an explosion of Mediterranean flavors.
60 min
Italiana (Sicilia)
4 servings
The story behind
Pasta con le Sarde is, for me, the true essence of Sicily on a plate. I remember trying it for the first time in a small market in Palermo, where the scent of wild fennel —which grows freely in the fields— filled the air. It’s a recipe that fascinates me because it perfectly balances the intense, savory flavor of the fish with the sweetness of the raisins and the crunchy texture of the pine nuts. Preparing it is a process that requires patience, especially cleaning the sardines and prepping the fennel, but the result is an unforgettable culinary experience that tells the story of an island marked by its connection to the sea.
Instructions
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1Boil the wild fennel, drain well, and chop finely.
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2In a large pan, sauté the onion, add the cleaned sardines, and cook for a few minutes.
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3Incorporate the chopped fennel, pine nuts, and raisins into the pan, mixing well to integrate the flavors.
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4Meanwhile, cook the pasta in the water where you boiled the fennel until al dente.
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5Drain the pasta, toss it with the sardine sauce, and serve immediately.
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