Pasta con le Sarde
Ingredients
Preparation
Place the raisins in a small bowl with the white wine and saffron and let them soak for 15–30 minutes
Brown the butter in a small sauté pan and toast the fennel seeds for about 1–2 minutes. Add the panko breadcrumbs and toast for another 2 minutes. Turn off the heat and stir in the fennel fronds, then set aside.
Heat the olive oil and anchovies in a large sauté pan over medium heat, cooking until the anchovies dissolve. Add the chopped fennel, onion, and garlic, cooking until soft, about 5 minutes. Next, add the pine nuts and toast with the vegetables for 2 minutes. Then add the raisin mixture and cook for 2–3 minutes to reduce the white wine. Finally, add the sardines to the sauté pan and break them up to combine with the rest of the sauce. Cover with a lid and cook on low while the spaghetti boils.
Add spaghetti with a pinch of salt to boiling water. Boil for 5–7 minutes. After draining, add the spaghetti to the sauté pan.
Add the capers, lemon juice, and half of the panko breadcrumb mixture, tossing to combine. Season with salt and pepper to taste.
Top with the rest of the panko breadcrumb mixture, fresh fennel fronds, and additional lemon juice.
Pasta con le Sarde, also known as St. Joseph’s Day pasta, is a quintessential Sicilian dish. This recipe features a harmonious blend of bold and nuanced flavors, combining the earthy notes of fennel with the sweetness of raisins, the savory depth of sardines, and the gentle crunch of pine nuts. This medley of ingredients creates a sauce that is both aromatic and deeply flavorful.
We elevate this traditional dish by pairing it with our signature spaghetti. Our spaghetti, known for its perfect texture and ability to hold sauces beautifully, complements the complex flavors of the Pasta con le Sarde sauce. The dish is completed with a generous topping of toasted breadcrumbs, adding a delightful contrast in texture that enhances the overall dining experience.
This combination not only pays homage to the revered St. Joseph’s Day but also brings a piece of Sicilian heritage straight to your table.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
