Iana's Pasta con le Sarde

Sardines, fennel, and pine nuts mingle in the sauce of this traditional Sicilian pasta, topped with garlic and olive oil-infused bread crumbs.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 468 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup bread crumbs
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) package spaghetti
• 1 teaspoon chopped fresh basil
• 2 cloves garlic, or more to taste, minced
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 pinch red pepper flakes, or to taste
• 1 teaspoon fennel seeds
• 1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
• 2 (4.5 ounce) cans sardines packed in oil
• 0.33333334326744 cup raisins
• 0.25 cup pine nuts
• 0.5 teaspoon chopped fresh basil

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.

Step 3

Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.

Step 4

Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.