Pasta with Sardines

🛒 Ingredients

• Bucatini or Spaghetti 100 g · 350 kcal
• Fresh Sardine Fillets 125 g · 260 kcal
• Wild Fennel 50 g · 16 kcal
• Onion 25 g · 10 kcal
• Pine Nuts 7 g · 51 kcal
• Raisins 8 g · 22 kcal
• Saffron threads 0 g · 0 kcal
• Olive Oil 15 g · 133 kcal
• Anchovy Fillets 2 g · 5 kcal
• Toasted Breadcrumbs 8 g · 29 kcal

👨‍🍳 Instructions

1. Clean and fillet the fresh sardines; remove bones and set aside. Roughly chop the wild fennel fronds and stems, reserving some fronds for garnish.
2. Bring a large pot of salted water to a boil for the pasta. Meanwhile, in a large skillet, heat olive oil and sauté chopped onion until softened.
3. Add anchovy fillets to the skillet and mash them with a spoon until dissolved, then stir in the chopped wild fennel stems.
4. Add the pine nuts, raisins, and a pinch of saffron threads, cooking for another minute until fragrant. Carefully add the sardine fillets and cook gently for 3-4 minutes until opaque, breaking them into smaller pieces.
5. Cook the bucatini according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
6. Add the drained pasta to the skillet with the sardine sauce. Toss well, adding a splash of reserved pasta water if needed to create a cohesive sauce.
7. Serve immediately, garnished with fresh wild fennel fronds and toasted breadcrumbs.