Pasta with sardines

Name: Pasta with sardines
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: 360 g Bucatini; 300 g Fresh sardines, cleaned; 200 g Wild fennel; 80 g Onion; 20 g Raisins; 20 g Pine nuts; 15 g Anchovy fillets in oil; 0.2 g Saffron powder; 40 g Breadcrumbs; 60 ml Extra virgin olive oil; 8 g Fine salt

Sicilia · 4 servings · Prep 25 min · Cooking 30 min · Medium

Palermitan-style bucatini with fresh sardines, wild fennel, raisins and pine nuts.

Ingredients

Bucatini360 g
Fresh sardines, cleaned300 g
Wild fennel200 g
Onion80 g
Raisins20 g
Pine nuts20 g
Anchovy fillets in oil15 g
Saffron powder0.2 g
Breadcrumbs40 g
Extra virgin olive oil60 ml
Fine salt8 g

Allergens

Tree nuts, Gluten, Fish, Sulphites
May contain traces of: Soy.

Method

Boil the wild fennel in salted water for 10 minutes, drain it (reserving the cooking water) and chop it.
Sauté the onion in the oil, melt the anchovies into the oil and add the soaked raisins and pine nuts.
Add the sardines and cook for 5 minutes, then add the fennel and the saffron dissolved in a little water.
Cook the bucatini in the fennel cooking water.
Toast the breadcrumbs in a dry frying pan.
Toss the pasta with the sardines and finish with the toasted breadcrumbs.

Nutrition facts (estimate)

	Per serving (338 g)	Per 100 g
Energy	2703 kJ / 646 kcal	799 kJ / 191 kcal
Protein	29 g	8.6 g
Carbohydrates	80 g	24 g
of which sugars	7.3 g	2.1 g
Fat	23 g	6.7 g
of which saturates	3.5 g	1.0 g
Fibre	5.5 g	1.6 g
Salt	2.4 g	0.7 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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