Pasta Bucatini Con Le Sarde Sardines

Transport your taste buds to Sicily with Pasta Bucatini Con Le Sarde, a vibrant dish that combines fresh sardines, wild fennel, and the delicate golden hue of saffron with the hearty bite of bucatini pasta. This classic Italian recipe is a celebration of bold flavors and textures, featuring sweet bursts of golden raisins, the nutty crunch of toasted pine nuts, and the umami depth of anchovies. A hint of dry white wine ties the sauce together, while toasted breadcrumbs provide a delightful finishing crunch. Perfect for seafood lovers and anyone craving an authentic Mediterranean meal, this pasta is a flavorful journey to coastal Italy in just 45 minutes. Serve it with a sprinkle of lemon zest for a fresh, zesty flourish!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Bucatini pasta
• 300 grams Fresh sardines, cleaned and filleted
• 200 grams Wild fennel (or bulb fennel, finely chopped)
• 50 grams Golden raisins
• 50 grams Pine nuts, toasted
• 3 pieces Anchovy fillets in oil
• 2 cloves Garlic, minced
• 5 tablespoons Extra virgin olive oil
• 50 grams Breadcrumbs, toasted
• 0.25 teaspoons Saffron threads
• 100 milliliters Dry white wine
• 1 teaspoon Salt
• 0.5 teaspoons Freshly ground black pepper
• 1 teaspoons Lemon zest (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water before draining the pasta. Set aside.

Step 2

In a small bowl, steep the saffron threads in 2 tablespoons of warm water. Set aside to release the color and aroma.

Step 3

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from the skillet and set aside for garnish.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and anchovy fillets, and cook over medium-low heat until the garlic is fragrant and the anchovies have dissolved, about 2-3 minutes.

Step 5

Add the chopped fennel and cook for 5 minutes, stirring occasionally, until slightly softened.

Step 6

Increase the heat to medium and add the sardine fillets. Cook for 2-3 minutes, gently breaking them apart with a spoon as they cook. Stir in the saffron (along with the liquid), raisins, and pine nuts.

Step 7

Pour in the dry white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate. Add salt and black pepper to taste.

Step 8

Add the cooked bucatini to the skillet and toss gently to combine. If the sauce appears too dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.

Step 9

Serve the pasta in bowls, garnished with the toasted breadcrumbs and a sprinkle of lemon zest, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1283.8g)

Amount per serving	% Daily Value*
Calories	3610.9

Total Fat 154.4g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat g
Cholesterol 456mg	0%
Sodium 5302.4mg	0%
Total Carbohydrate 404.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 62.9g
Protein 157.0g	0%

Vitamin D 819IU	0%
Calcium 1471.3mg	0%
Iron 32.3mg	0%
Potassium 3020.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 17.3%

Carbs: 44.5%