Entree: Italy – Calabria – Pasta con le Sarde (Pasta with fresh sardines, wild fennel, raisins, pine nuts, and toasted breadcrumbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) spaghetti or bucatini
- 8 whole fresh sardines, cleaned and gutted, approx. 1 lb (450 g)
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for toasting breadcrumbs
- 3 garlic cloves, thinly sliced (about 0.6 oz / 18 g)
- 1 small fennel bulb and fronds, thinly sliced and chopped (about 6 oz / 170 g total)
- 1/3 cup (50 g) golden raisins, soaked in warm water for 10 minutes and drained
- 2 tbsp (20 g) pine nuts, lightly toasted
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water (optional but traditional)
- 3 anchovy fillets, drained and chopped, approx. 0.5 oz (15 g)
- 1 small red chili or 1/2 tsp (2 g) red pepper flakes, to taste
- 1 cup (90 g) canned crushed tomatoes or coarsely chopped ripe tomato
- 1/2 cup (60 g) fresh breadcrumbs (from day-old country bread)
- Zest of 1 lemon (about 1 tsp / 2 g)
- Salt and black pepper to taste
- 1/4 cup (25 g) grated Pecorino or aged cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente according to package directions, reserving 1 cup (240 ml) of pasta cooking water before draining.
2. While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring, until golden and crisp, about 3–4 minutes. Transfer breadcrumbs to a small bowl and set aside.
3. In the same skillet, add 3 tbsp (45 ml) olive oil. Sauté sliced garlic and chopped anchovy fillets over medium heat until the anchovies dissolve, about 1 minute. Add red pepper flakes and chopped fennel (reserve some fronds for garnish) and cook until fennel softens, about 4–5 minutes.
4. Stir in drained raisins, crushed tomatoes, and saffron with its soaking water if using. Simmer gently for 4–5 minutes to blend flavors. Season lightly with salt and pepper.
5. Pat sardines dry, then add them to the sauce. Cook gently, spooning sauce over the fish, until sardines are cooked through, about 3–4 minutes. Remove whole sardines to a plate, flake with a fork, discarding any bones you find, and return flaked fish to the sauce.
6. Add drained pasta to the skillet with the sauce, tossing to combine. If sauce is tight, add reserved pasta water, a few tablespoons at a time, until the pasta is glossy and fully coated.
7. Stir in toasted pine nuts and lemon zest. Adjust seasoning with salt and pepper.
8. Serve pasta in warm bowls topped with a generous sprinkle of toasted breadcrumbs, remaining fennel fronds, and grated Pecorino if using.