Sicilian-Style Pasta with Sardines |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded |
1/8 teaspoon crumbled saffron threads |
1/2 cup raisins |
1/2 cup dry white wine |
1 medium onion, finely chopped |
1 tablespoon fennel seeds, crushed |
1/2 cup extra-virgin olive oil |
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained |
1 pound perciatelli or spaghetti |
1/2 cup pine nuts, toasted |
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste |
Directions:
1. Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
2. Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
3. Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
4. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
5. Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
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