Pasta with Sardine my way
- Aug 27
- 2 min read
Updated: Sep 20
## Quick and Delicious Sicilian Pasta with Sardines and Fennel
A wonderful and original Mediterranean Sicilian pasta recipe with sardines and fennel in tomato sauce, with the addition of pine nuts and breadcrumbs. It is a very simple and quick recipe. Follow the recipe.
Ingredients: simple, total time: 75 min. 4 serving
360 g of fresh sardines/ or 3 cans without oil
200 g of wild fennel/ cut into ribs
3-4 Tbsp tomato concentrate + 300 ml water + 1/4 tsp of sugar
1 medium head of onion/ finely chopped
3 salted anchovies
50 g breadcrumbs
olive oil EVO to taste
3 Tbsp pine nuts
salt and black pepper to taste
1 whole chili pepper/ as you like
Preparation:
First, prepare all the ingredients as described above and place them near you.
Mix the tomato concentrate in a small pot with water and a little sugar and set it aside.
Clean the fresh sardines and make an incision in the belly, open and remove the bone.
Wash them and cut them into medium pieces. Set aside.
If using canned sardines, just strain them and cut them into medium pieces. Set aside.
Wash the fennel well, remove the stem with the flowers, cut into ribs and cook for about 10 minutes. Save the water in which the cormorant is cooked and drain them well in a strainer.
When the fennel has cooled down, chop it finely. Set aside.
Finely chop the onion and fry it in olive oil until it becomes glassy and soft, now add anchovies and spices and fry for a minute.
Then add chopped sardines, fennel and tomato purée, mix everything well and cook for about 15 minutes to low moderate heat.
Meanwhile, prepare the pasta by cooking it in the fennel liquid in which it was cooked. Add more water as needed.
Pour breadcrumbs and pine nuts into a small pan, adding a little olive oil and fry for about 4 minutes, then turn off the heat.
Strain the pasta well and add it to the prepared sauce.
Cook for about 2 minutes, stirring constantly, then turn off the heat.
Serve on plates and sprinkle with breadcrumbs and pine nuts.
Buon appetito!
NOTE:
If you are using hot pepper, put it in a whole piece along with the onion.
If you like capers, you can add a couple of them.
You can also blend this mixture if you have children, they are particularly about not smelling onions.
You can use any pasta for this recipe.
Instead of tomato purée, you can use pulp or tomato paste or 400 g fresh tomatoes with a little water added.
Do you want to try something a little different?
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