Pasta with Sardines

Bucatini coated in a rich sauce where sardine oils blend with sweet raisins. A dominant anise aroma from fennel, finished with the crunch of toasted breadcrumbs.

• Prep: 25 min
• Cook: 35 min
• Difficulty: Medium
• Calories: 606
• Protein: 28 g
• Carbs: 60 g
• Fat: 28 g

Ingredients

• 200 g Bucatini ( whole )
• 300 g European pilchard ( cleaned fillets )
• 1 pc Onion ( finely minced )
• 4 pc European anchovy ( fillets in oil )
• 30 g Raisin ( rehydrated )
• 20 g Pine nut ( whole )
• 1 pinch Saffron ( strands )
• 50 g Breadcrumbs ( for topping )
• 4 tbsp Extra virgin olive oil
• 1 pc Fennel ( bulb and fronds )
• 200 g Wild fennel ( cleaned and chopped )

Instructions

1. Fennel preparation

   Plunge the fennel and wild fennel into a large pot of boiling salted water. Cook until completely tender under the point of a knife. Drain, carefully reserving the cooking water.

2. Toasting the breadcrumbs

   In a dry pan, brown the breadcrumbs with a drizzle of olive oil. Stir constantly until amber in color and very crispy.

3. Sauce base

   Sauté the chopped onion in oil. Add the anchovies and crush them with a spoon so they melt. Stir in the raisins, pine nuts, and saffron diluted in a little hot water.

4. Cooking the sardines

   Add the sardine fillets to the pan. Cook for 2 minutes: the flesh should remain pearly and flake slightly. Add the chopped fennels.

5. Cooking the pasta and binding

   Cook the bucatini al dente in the fennel water. Toss them into the pan with a ladle of cooking water. Sauté vigorously so that the sauce coats each pasta with a shiny veil.

Chef's tips

• The fennel cooking water is the secret: it infuses the pasta with flavor.
• Do not overcook the sardines; they should stay tender, not dry.
• Breadcrumbs replace cheese to avoid masking the briny flavor of the fish.

Storage

Eat immediately. The fish and pasta lose their texture when reheated.