dinner · dairy-free
Pasta con le sarde
Palermo's pasta with fresh sardines, wild fennel, saffron, raisins, pine nuts and toasted breadcrumbs.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil fennel fronds in the pasta water 10 minutes; remove, chop and keep the water.
-
2
Cook onion and anchovies in oil; add saffron, raisins and pine nuts.
-
3
Add sardines and fennel and cook, breaking up gently, until the fish flakes, 63°C (145°F).
-
4
Cook bucatini in the fennel water; toss with the sauce.
-
5
Top with toasted breadcrumbs.
