Name: Chef John's Pasta con le Sarde
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 0.75 cup dry bread crumbs; 1 pinch saffron; 0.25 cup white wine; 8 ounces bucatini pasta; 1 cup diced yellow onion; 1 cup diced fennel bulb; 1 pinch salt, or to taste; 0.25 cup golden raisins; 2 cloves garlic, minced; 1 anchovy fillet; 0.25 cup toasted pine nuts; 1 pinch red pepper flakes; 2 (4 ounce) cans sardines packed in oil, drained and crumbled; 3 tablespoons chopped fennel fronds, or more to taste

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

6 tablespoons extra-virgin olive oil, divided
cup dry bread crumbs
1 pinch saffron
cup white wine
8 ounces bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
1 pinch salt, or to taste
cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
cup toasted pine nuts
1 pinch red pepper flakes
2 (4 ounce) cans sardines packed in oil, drained and crumbled
3 tablespoons chopped fennel fronds, or more to taste

Directions

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the bread crumbs and cook, stirring occasionally, until crispy and golden brown, about 2 to 5 minutes. Once toasted, transfer the bread crumbs to a bowl and set aside.
Using a mortar and pestle, grind the saffron threads and then pour in the white wine, stirring to combine. Set this saffron wine mixture aside.
In a large pot, bring lightly salted water to a boil. Add the bucatini and cook until al dente, about 10 to 11 minutes. Drain the pasta, reserving cup of pasta water for later use.
In a large skillet, heat the remaining 4 tablespoons of olive oil over medium heat. Add the diced onion, fennel, and salt. Cook and stir occasionally until the onion softens, about 10 minutes.
Add the raisins, minced garlic, and anchovy fillet to the skillet. Stir and cook for another minute until the garlic is fragrant and the mixture is heated through.
Pour the saffron wine mixture into the skillet, and cook until the liquid almost evaporates, about 2 minutes.
Stir in one ladle of reserved pasta water, bringing the mixture to a simmer. Add the pine nuts and red pepper flakes, allowing the sauce to simmer and reduce, about 5 minutes.
Add the cooked bucatini and sardines to the skillet. Increase the heat to high, stirring frequently. Gradually add more reserved pasta water as necessary, until the pasta and sauce are heated through, about 5 minutes.
Remove the skillet from heat. Serve the pasta into bowls and garnish with chopped fennel fronds and the toasted bread crumbs.

Cook's Note

If you prefer, you can substitute thick spaghetti for the bucatini.

Nutrition Facts (per serving)

Calories: 709
Total Fat: 33g (43% Daily Value)
Saturated Fat: 5g (24% Daily Value)
Cholesterol: 81mg (27% Daily Value)
Sodium: 532mg (23% Daily Value)
Total Carbohydrate: 72g (26% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Total Sugars: 9g
Protein: 28g (55% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 301mg (23% Daily Value)
Iron: 6mg (34% Daily Value)
Potassium: 669mg (14% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Sharon Miller

03/12/2024 12:05:47 PM

Review Rewritten: I can't get enough of this dish! It has quickly become my ultimate comfort food. I always make sure to have the ingredients on hand. The combination of pine nuts, raisins, flavorful sardines, and fennel with a hint of heat is absolutely divine. I've prepared it multiple times using various white wines and sardine brands, but my favorite combo is with Chablis and Kroger's boneless/skinless sardines. I usually skip the breadcrumbs - either I forget or just opt for simplicity, but the dish turns out fantastic every time. Thanks to Chef John, this recipe has not only won me over but has also converted many others to appreciate the beauty of canned sardines. Highly recommended!

Charles Gonzalez

01/19/2024 02:21:03 PM

Rewritten review: I have tried making this recipe with different recipes in the past, and this one turned out to be the least flavorful of them all. I ended up going back to the other recipes to pinpoint where this one fell short. One significant difference I noticed was that the others used red onions instead of white onions. Additionally, some recipes suggested cooking the fennel and onions separately to prevent the onions from browning faster than the fennel, which helps to balance the flavors better. Moreover, I believe the proportions in this recipe could be improved by doubling the fennel and garlic, adding a generous amount of chopped parsley, and increasing the amount of anchovy. It's also essential to use high-quality sardines packed in olive oil for the best results. Lastly, I don't think bucatini pasta is the ideal choice for this dish; I would recommend using spaghetti instead. Spaghetti is thinner and can absorb the flavors more effectively, enhancing the overall taste of the dish.

Cynthia Walker

08/27/2022 10:20:35 PM

I also increased the amount of fennel, adding another cup. I included extra raisins as well, maybe about 1/3 cup in total. Since I didn't have pine nuts, I used walnuts instead. Skipped the bread crumbs and served it with crunchy bread on the side. Drizzled with olive oil and sprinkled with coarse salt, it turned out delicious.

Virginia Smith

05/21/2024 02:30:14 PM

This dish was incredible! Years ago, my friend's Italian mother served me an unforgettable pasta dish with anchovies. This recipe came pretty close to that experience. I substituted 3 tins of sardines since I didn't have anchovies, and I used linguine instead. My family adores anchovies, so I added the entire tin along with the oil. Next time, I plan to use a whole fennel head. I topped it off with some homemade sourdough croutons, adding an extra layer of flavor. I will definitely be making this again. Thank you for this fantastic recipe for anchovy enthusiasts!

Laura Smith

03/31/2023 08:30:57 PM

Great comfort food that was surprisingly easy to make! I was a bit hesitant to try sardines for the first time, but they turned out to be delicious and really good for you. The video tutorial made the recipe seem simple to follow. I decided to make a half batch, added plenty of breadcrumbs and pine nuts, and skipped the saffron. Following the rest of the recipe exactly, the dish turned out amazing! Having all the ingredients ready beforehand was key. I prepared the breadcrumbs while prepping everything else, and cleaned the canned sardines while the onions and fennel were cooking. The dish had a wonderful mix of textures and flavors, with a taste that reminded me of being at the beach.

Katherine Rodriguez

02/06/2023 06:50:51 PM

I have tried this recipe twice and I absolutely love it. It is a classic pasta dish for St. Joseph's Day. The first time, I followed the recipe exactly as written. The second time, I decided to omit the anchovy and used dark raisins instead. Both versions turned out delicious.

Elizabeth Thomas

11/08/2022 07:52:18 PM

I followed Chef John's recipe to the letter and was pleasantly surprised by the outcome. This pasta dish exceeded my expectations with its rich and complex flavors. Truly fantastic!

Cynthia Martin

08/14/2022 07:06:44 AM

Delicious Authentic Sicilian Flavors I absolutely loved this dish! Coming from a Sicilian background, the flavors really reminded me of home. The first bite instantly transported me to my ancestors' hometown of Mazara Del Vallo. While my husband wasn't a big fan, I found it to be molto buona! Highly recommend for a taste of Sicily.

Emma Roberts

12/12/2023 05:51:58 PM

I'm not a fan of anchovies or sardines, but when my son requested a dish with anchovies, I came across this recipe. Surprisingly, I found it quite tasty and not as strongly fish-flavored as I had anticipated. My son, a fish aficionado, absolutely loved it, and even my husband, who typically dislikes fish, finished a whole bowl at dinner. Overall, it was a successful dish that pleased the whole family.