The Pasta Atlasof Italy

Sicily / Seafood Pasta

Pasta con le Sarde

Bucatini with sardines, wild fennel, raisins, pine nuts, saffron, anchovy, and breadcrumbs.

60 minutes Medium Serves 4 bucatini

Method

  1. Boil fennel until tender; chop and save the water.
  2. Cook onion in olive oil; add anchovies and let them dissolve.
  3. Add raisins, pine nuts, saffron, fennel, and sardines.
  4. Cook bucatini in the fennel water.
  5. Toss pasta with sauce, loosening with cooking water.
  6. Finish with toasted breadcrumbs.
Cook's note: Fresh sardines are delicate. Fold them in gently so some pieces stay visible.

Why this dish belongs to Sicily

The dish captures Sicily's layered palate: sea fish, aromatic greens, dried fruit, nuts, and golden spice.

Read the Sicily pasta history page

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