Iana's Pasta con le Sarde
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Description
A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.
Ingredients
- 1 tablespoon olive oil
- 1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
- 1 onion, diced
- 4 cloves garlic, minced
- 2 (4.5 ounce) cans sardines packed in oil
- ⅓ cup raisins
- ¼ cup pine nuts
- 1 teaspoon chopped fresh basil
- 1 teaspoon fennel seeds
- salt and ground black pepper to taste
- 1 pinch red pepper flakes, or to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) package spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, or more to taste, minced
- 1 cup bread crumbs
- ½ teaspoon chopped fresh basil
- 1 tablespoon grated Parmesan cheese, or to taste
Directions
- 1. Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
- 2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- 3. Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
- 4. Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutrition Facts
serving: 8 servings
calories: 467.6 kcal
carbohydrates: 68.5 g
protein: 20.7 g
saturated fat: 2 g
cholesterol: 45.8 mg
sodium: 438.9 mg
fiber: 6 g
sugar: 6.7 g
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