Sicilian Pasta with Sardines, Pine Nuts, and Raisins
fish
dairy-free
sautéed
everyday
main course
tender
Italian
all seasons
Hot
Difficulty
easy
Time
50m
Price Category
average
Calories
Medium
This traditional Sicilian pasta dish, Pasta con le Sarde, is a true culinary journey to the Mediterranean coast. The sweet raisins, crunchy pine nuts, and fresh sardines create a unique harmony, complemented by wild fennel and saffron. It's a quick yet incredibly flavorful meal, perfect for a weeknight dinner or even for entertaining guests. Discover the rich flavors of Sicily with this authentic recipe!
ingredients
Steps
Preparation
Prepare the sardines: clean, fillet, and cut into smaller pieces. Soak the raisins in warm water for 10 minutes, then drain. Soak saffron threads in one tablespoon of warm water. Chop the onion, mince the garlic, and thinly slice the fennel.
Toasting
In a large skillet over medium heat, dry-toast the pine nuts until golden brown, then set aside. In the same skillet, if using, toast the breadcrumbs until golden, then set aside.
Building the Base
Add 2 tablespoons of olive oil to the skillet, then add the chopped onion and sliced fennel. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Assemble the Sauce
Stir in the tomato paste, then pour in the white wine (if using) and let the alcohol evaporate. Add the soaked saffron with its water, the drained raisins, and half of the toasted pine nuts. Season with salt and pepper to taste.
Add Sardines
Gently add the sardine fillets to the sauce and cook over low heat for 3-5 minutes, until the fish is cooked through. Avoid stirring too vigorously to keep the fillets intact.
Cook Pasta & Serve
Meanwhile, cook the pasta in salted water according to package directions until al dente. Drain, reserving about a cup of pasta cooking water. Add the pasta to the sauce and toss with fresh parsley. Add a splash of reserved cooking water if needed to create a creamier sauce. Serve immediately, garnished with the remaining toasted pine nuts and breadcrumbs.
Extra Tips
► Fresh sardines are key! If you can't find fresh, use good quality oil-packed sardines, but reduce the amount of olive oil in the recipe.
► Saffron provides the distinctive color and aroma, but if you don't have it, you can omit it, though the flavor profile will be slightly different.
► Do not overcook the sardines, as they can easily fall apart and dry out; just simmer them for a few minutes in the sauce.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 280 kcal | 700 kcal |
| Protein | 18g | 45g |
| Fat | 12g | 30g |
| Carbohydrate | 25g | 63g |
| Fiber | 3g | 8g |
| Sugar | 5g | 13g |
