Pasta con Sarde

A traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.

Dinner Seafood Pasta Sardines Sicilian

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

107.6g

per serving

430.2 g total

Fat

50.7g

per serving

202.8 g total

Protein

44.7g

per serving

178.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Raisin

piece

Lemon

Zest and juice

GrainsCereals

450

Linguine

Dried

Liquids

175

White Wine

175

Water

NutsSeeds

tsp

Heaped, crushed

To taste

Freshly ground, to taste

OilsFats

150

Extra Virgin Olive Oil

Divided into 90ml, 30ml, and 30ml portions

Seafood

600

Sardine

Scaled, gutted, and filleted

Vegetables

piece

Fennel

Trimmed, finely sliced, fronds reserved and chopped

piece

Onion

Finely chopped

piece

Red Chilli

Finely chopped

Method

Boil linguine in salted water until al dente, then drain well.

Cover the pan and cook over low heat for 10 minutes until the fillets are cooked through.

Serve with lemon juice, zest, and reserved fennel fronds.

Toss the pasta with the sauce, whole fillets, and remaining 30ml olive oil.

Heat 90ml of oil in a large frying pan and fry fennel, onions, fennel seeds, and chillies for 20 minutes until soft.

Lay remaining sardine fillets skin-side up on the sauce and drizzle with 30ml olive oil.

Stir in half the sardines, all raisins, and pine nuts, then cook for 10 minutes until sardines disintegrate.

Add wine and 175ml water, simmer until reduced by half, then cook until thickened and season with salt and pepper.