Spaghetti con le sarde is a delicious recipe of Sicilian origin, a « primo piatto » tasty that brings together very often used ingredients in Sicilian recipes: fresh sardines, pine nuts and raisins.
There are several variations of this recipe, one would add tomato pulp with the ingredients. Some versions also offer a passage in the oven for a few minutes to finish cooking the pasta. You choose what you prefer!
In the original recipe, there are also wild fennel, but as I did not have one at home I replaced it with fennel seeds to bring the aniseed touch (and it works just as well!). Do not forget to add some toasted breadcrumbs before serving to give a crispy touch with sardines! it’s just sublime!
La version française de cette recette se trouve ICI
- 6 Fresh sardines fillets
- 400 g spaghetti
- 80 g raisins
- 80 g pine nuts
- 2 onions
- A few fennel seeds
- 4/5 mint leaves
- Powdered saffron
- 30 g breadcrumbs
- Extra-virgin olive oil
- Salt and pepper
- Clean sardines (remove the head, open lengthwise and remove the spine and bones) and cut sardine fillets into small cubes.
- Soak the raisins in water for 30 minutes.
- Chop the onion and place in a large frying pan with 2 tablespoons of olive oil. Cook until brown and then add half a sachet of saffron that has been dissolved in a drop of water.
- Add the sardines and cook for a few minutes.
- In the mean time, in a separate pan, make dry brown pine nuts until they begin to color slightly.
- Add raisins after draining and squeezing, add pine nuts and allow them to cook for a minute whilst stirring.
- Add a few fennel seed and mint leaves
- Cover and cook for 2 minutes.
- Boil the spaghetti in abundant salted water. Drain when al dente and draw on a plate.
- Add the garnish and serve with breadcrumbs you’ve made lightly brown in a skillet before (to be crispy).