Bucatini with Sardines
Bucatini with Sardines is a flavorful and traditional Sicilian pasta dish that combines bucatini, a thick spaghetti-like pasta with a hole through the center, with fresh sardines. The dish begins by sautéing garlic, onions, and fennel in olive oil until fragrant. Sardines are added and cooked until tender, often accompanied by raisins and pine nuts for a sweet and nutty contrast. The cooked bucatini is then tossed with the sardine mixture, seasoned with breadcrumbs, and often garnished with fresh parsley and a squeeze of lemon juice. This dish is a perfect blend of savory, sweet, and tangy flavors, capturing the essence of Mediterranean cuisine.
Ingredients
- 1 fennel
- 3 cloves garlic
- 0.5 lemon
- 14.11 oz bucatini
- 8 large sardines in extra virgin olive oil
- 6 salted anchovy fillets
- 3.53 oz pine nuts
- 3.53 oz small raisins
- 6 whole wheat rusks
- Salt
- Pepper
Instructions
- Reserve the fennel tops, then cut the bulb into small cubes. Boil the cubes in a pot of salted water for 8 minutes. Add the raisins 1 minute before the end of cooking, then drain everything.
- Squeeze the lemon juice. Pound the anchovy fillets in a mortar. Crush the rusks into fine breadcrumbs. Separate the sardines into fillets. Peel the garlic and crush it with a garlic press.
- Drain the sardines, reserving their oil. Sauté the pine nuts in a pan with some of the reserved oil until browned, then add the garlic and anchovy paste, mixing well. Incorporate the fennel and raisins, mixing again.
- When everything is sizzling, deglaze with lemon juice and reduce.
- Cook the bucatini in a pot of salted boiling water according to the package instructions for al dente. Drain them.
- Add the breadcrumbs to the mixture, season with pepper, and mix. Return the bucatini to the pot and add the mixture. Incorporate a bit more of the sardine oil and mix everything well.
- Plate in 4 deep dishes, garnishing with sardine fillets. Add the fennel tops and serve.
Video
Notes
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