Equipment
Ingredients
Preparation
- 40 g raisins, dried
- 1 saffron threads
- 60 ml hot water
Crunchy Topping (Muddica)
- 50 g panko or coarse breadcrumbs
- 15 ml olive oil
Pasta & Sauce Base
- 400 g bucatini or spaghetti, dry
- 60 ml extra virgin olive oil
- 1 fennel bulb, diced, fronds reserved
- 1 yellow onion, finely diced
- 4 anchovy fillets
- 30 g pine nuts
- 240 g canned sardines in olive oil, drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 623 kcal
- Protein
- 29 g
- Carbohydrates
- 57 g
- Fat
- 31 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 323 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 85 mg
- Potassium
- 765 mg
- Calcium
- 311 mg
- Iron
- 4.5 mg
- Magnesium
- 96 mg
- Phosphorus
- 465 mg
- Zinc
- 2.2 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 2.9 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 5.4 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.40 mg
- Niacin
- 6.4 mg
- Folate
- 126 mcg
- Water
- 203 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the raisins and saffron threads in a small bowl. Pour the hot water over them and let them steep for at least 10 minutes to bloom the saffron and plump the fruit.
In a large dry skillet over medium heat (175°C/350°F), combine the breadcrumbs and 15ml olive oil. Toast, stirring constantly, until golden brown. Remove immediately to a bowl to prevent burning.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions (it will finish cooking in the sauce). Reserve 250ml of starchy pasta water before draining.
While pasta cooks, wipe out the skillet and heat 60ml olive oil over medium heat (175°C/350°F). Add the diced fennel and onion. Sauté for 8-10 minutes until soft and beginning to caramelize.
Add the anchovy fillets and pine nuts to the skillet. Stir and mash the anchovies into the oil until they dissolve completely.
Pour the raisin and saffron mixture (including the liquid) into the skillet. Add the drained sardines, breaking them up slightly into large chunks (do not mash them into a paste). Simmer for 1 minute.
Add the drained pasta and 100ml of the reserved pasta water to the skillet. Increase heat to high. Toss vigorously for 1-2 minutes until the liquid emulsifies into a glossy sauce that clings to the pasta. Add more pasta water if the pan looks dry.
Remove from heat. Serve immediately topped with the toasted breadcrumbs and reserved fennel fronds.
Chef's Notes
- The 'muddica' (toasted breadcrumbs) acts as the 'cheese' in this dish. Traditional Sicilian seafood pasta rarely uses parmesan, as the dairy clashes with the fish oils.
- Do not rinse the sardines excessively; the oil they are packed in is flavorful. Just drain the excess.
- Bucatini is the ideal shape because the hole running through the center traps the flavorful saffron sauce, but spaghetti or linguine are acceptable substitutes.
- If you can find wild fennel fronds, use them in abundance; they have a more potent anise flavor than the cultivated bulb.
Storage
Refrigerator: 2 days — Breadcrumbs will lose crunch; store topping separately if possible.
Reheating: Sauté gently in a pan with a splash of water to re-emulsify the sauce.
Troubleshooting
The dish tastes dry or oily rather than saucy
Cause: The emulsion broke or not enough starchy water was used
Fix: Add a splash of hot water and toss rapidly to re-emulsify
Prevention: Reserve plenty of pasta water and toss vigorously over high heat at the end
Sardines have disappeared into the sauce
Cause: Added too early or stirred too aggressively
Fix: Cannot be fixed, but flavor will still be good
Prevention: Add sardines at the very last moment before the pasta
Cultural Context
Based on the iconic Sicilian dish 'Pasta con le Sarde', this recipe reflects the island's Arab-influenced history by combining savory seafood with sweet notes from raisins and saffron (agrodolce). It was traditionally a seasonal dish made during the sardine migration in spring.
