Sicilian-Style Pasta with Sardines
This iconic Sicilian dish beautifully balances the flavors of the sea with the sweetness of the land. Tender pasta is tossed with savory sardines, soft golden raisins, aromatic fennel, toasted pine nuts, and a hint of spice. It’s earthy, briny, sweet, and hearty — a traditional Mediterranean meal that feels rustic yet elegant.
Time and Yield
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Pasta:
12 oz (340g) Bucattini or spaghetti
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small fennel bulb, thinly sliced (fronds reserved for garnish)
¼ teaspoon red pepper flakes (optional, for a little heat)
1 can (about 4 oz / 120g) sardines packed in olive oil, drained and roughly broken into chunks
¼ cup golden raisins
¼ cup dry white wine
¼ cup toasted pine nuts
Zest of 1 lemon
½ cup fresh breadcrumbs (optional, for topping)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to package directions.
Reserve about ½ cup pasta water, then drain and set aside.
2. Prepare the Sauce Base:
In a large skillet, heat olive oil over medium heat.
Add chopped onion and sliced fennel. Cook 5–7 minutes until softened and translucent.
Add garlic and red pepper flakes (if using). Cook another 1 minute until fragrant.
3. Build the Flavor:
Stir in the raisins and pour in the white wine.
Let the wine or lemon juice cook off for about 2–3 minutes, until reduced slightly.
Add the sardines, gently breaking them into the sauce (don’t over-mash).
4. Combine:
Add drained pasta to the skillet.
Toss everything together, adding reserved pasta water a little at a time until a silky sauce coats the pasta.
5. Toast the Breadcrumbs (Optional but Traditional):
In a small dry pan, toast the breadcrumbs over medium heat for 2–3 minutes until golden and crispy. Set aside.
6. Finish and Serve:
Stir in the toasted pine nuts, lemon zest, and fresh parsley.
Plate the pasta, sprinkle with toasted breadcrumbs if using, and extra fennel fronds or parsley.
Notes & Tips
Sardine Options: Fresh sardines are traditional, but canned sardines are easier and still delicious.
Breadcrumb Topping: Called “poor man’s Parmesan” in Sicily — adds a lovely crunch.
Balance the Flavors: Taste before serving — the raisins should add subtle sweetness, not dominate.
White Wine Substitute: Use a splash of lemon juice if you prefer non-alcoholic.
Pasta Type: Bucatini is traditional, but spaghetti or linguine works well too.
Frequently asked questions FAQs
Q: Can I use anchovies instead of sardines?
A: You can, but anchovies are saltier and stronger. Sardines are more tender and mild.
Q: Can I make this ahead?
A: It’s best eaten fresh, but leftovers can be stored in the fridge up to 2 days. Reheat gently with a splash of water.
Q: I don’t like raisins; can I skip them?
A: Yes, but they add authentic Sicilian sweetness. You could replace them with chopped dried apricots if you prefer.
Q: Is it really Mediterranean diet friendly?
A: Very much so — it’s rich in omega-3 s, fiber, antioxidants, and healthy fats!
Nutritional Value
Calories:300
Protein: 24g
Fat: 22g
Carbs: 58g
Fiber: 5g
Vitamin A: 8% DV
Calcium: 15% DV
Iron: 20% DV