Sardine Pasta (Pasta Con Le Sarde)
Updated: Feb 11
1/2 cup olive oil
1 small onion, sliced
1 fennel bulb, sliced
3 cloves garlic, thinly sliced
1/2 cup dry white wine
1 (2-ounce) can Anchovies
2 cans sardines
2-ounces Pine Nuts
1 teaspoon fennel seeds, crushed
1 dash red pepper flakes,
6 grape tomatoes, sliced
1 package Bucatini pasta
salt and pepper as needed
lemons and Parmesan cheese for garnish
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving ½ cup hot pasta water.
In a large sauté pan, warm up the olive oil over medium heat, then sauté the onion and fennel. Cook for about 5 minutes, or until they are slightly softened. Add garlic, salt, and pepper.
Cook over medium heat until the onion and fennel are softened, about 5 more minutes, then add the wine and continue cooking for another minute. Add the anchovies and sardines, breaking them up with a wooden spoon. Once they are heated through, add the pine nuts, fennel seeds, and pepper flakes. Turn the heat down to low and continue cooking, stirring often.
Add the drained pasta to the sardine mixture. Add the hot pasta water and cook for 2 minutes. Drizzle with olive oil, top with reserved chopped fennel fronds and serve.