Ingredients for Pasta Bucatini Con Le Sarde Sardines
- 1/4 cup raisins
- Red Pepper Flakes
- Dry White Wine
- Butter
- Unseasoned Breadcrumbs
- Extra Virgin Olive Oil
- Onion
- Garlic Clove
- 1 small fennel bulb, finely chopped
- Fennel Seed
- Salt
- Fresh Sardine
- Pasta
- 1/4 cup pine nuts
- Capers
- Fresh Ground Black Pepper
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How to Make Pasta Bucatini Con Le Sarde Sardines
- Finely chop the fennel bulb (1 small bulb) and sauté in olive oil (2 tablespoons) until softened. Add the garlic (2 cloves, minced) and cook for another minute until fragrant.
- Add the sardines (4 ounces, drained), raisins (1/4 cup), and pine nuts (1/4 cup) to the pan. Cook for 5 minutes, stirring occasionally, until the sardines are heated through and the raisins are plump.
- Add the white wine (1/2 cup) and bring to a simmer. Let the sauce reduce slightly, about 5 minutes.
- Cook the bucatini pasta (1 pound) according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the cooked bucatini to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Meanwhile, toast the breadcrumbs (1/2 cup) in a separate pan until golden brown and crispy.
- Serve the pasta immediately, generously sprinkled with the toasted breadcrumbs. Garnish with fresh parsley (optional).
- Enjoy your taste of Sicilian history and tradition!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
66g
Fat
51g
Carbs
44g
