IANA'S PASTA CON LE SARDE
A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.
Provided by FredWilliams
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g
PASTA CON LE SARDE
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted from Gusto in Greenwich Village, this seafood pasta needs no cheese: The saltiness and bite from the sardines and the sautéed vegetables should be more than enough.
Provided by Robert Trachtenberg
Categories dinner, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
- In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
- Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
- Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
- Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.
PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE
A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
- Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
- Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
- Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
- If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.
Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g
PASTA CON LE SARDE
Provided by Food Network
Time 35m
Yield 4 to 6 Servings
Number Of Ingredients 8
Steps:
- Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.;
IANA'S PASTA CON LE SARDE
A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.
Provided by FredWilliams
Categories Italian Recipes
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g
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