Pasta Con Le Sarde Recipes

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PASTA CON LE SARDE



Pasta con le Sarde image

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

1/2 cup currants
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1 tablespoon butter
1/2 cup unseasoned dry bread crumbs
1/2 cup plus 6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, minced
1 pound fennel, bulb finely chopped, fronds chopped and reserved
1 tablespoon fennel seeds, crushed
Salt
2 pounds fresh sardines (trimmed and deboned, yielding 1 1/4 pounds) or 1 pound canned
1 pound bucatini pasta
1/2 cup pine nuts, toasted
1/4 cup capers, rinsed
Freshly ground black pepper

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 SARDE (PASTA WITH SARDINES)



Pasta Con Sarde (Pasta with Sardines) image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
  • Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g

CHEF JOHN'S PASTA CON LE SARDE



Chef John's Pasta con le Sarde image

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 15

¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Steps:

  • Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
  • Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
  • Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
  • Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
  • Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
  • Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
  • Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

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

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

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



Pasta con le Sarde image

Provided by Food Network

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 8

1 pound fresh sardines, heads and central bones removed, well-rinsed
Salt and freshly-ground black pepper
About 1 cup coarsely-chopped fennel tops
1/4 cup raisins
2/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon toasted pine nuts (pignoli)
1 pound dried pasta such as spaghetti or penne

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.;

PASTA CON SARDE



Pasta con Sarde image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/3 cup olive oil
1 cup minced onion
4 flat anchovies, drained, patted dry and minced
1/3 cup minced fresh fennel leaves
1/4 cup toasted pine nuts
2 tablespoons raisins, plumped in hot water and drained
3 3/4-ounce can sardines packed in oil, drained
3/4 pound percatelli
Toasted bread crumbs

Steps:

  • In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.

PASTA CON LE SARDE



Pasta con le Sarde image

Harvests from the great, silent fields of sun-bronzed wheat result in more bread than pasta for la tavola siciliana, yet there is a trio of pasta dishes that is cooked throughout the island. One of them dresses pasta in eggplant and tomatoes perfumed with wild mint and basil, the whole dusted with grated, salted ewe's milk ricotta. Called often pasta alla Norma in celebration of Catanian son Vincenzo Bellini it can be a gorgeous dish. Then there is pasta chi vrocculi arriminati-dialect for a dish that calls for a paste of cauliflower and salt anchovies studded with raisins and pine nuts. Although it is luscious, it cannot compete with the glories of the island's pasta con le sarde. A dish full of extravagant Arab timbres, it employs fresh, sweet sardines, salt anchovies, wild fennel, and a splash of saffroned tomato. One presents the pasta cool, as though heat would be violence against its sensuousness. Wild fennel grows abundantly on the lower shanks of Sicily's mountains and, too, along the craggy paths of some of her islands. I used to collect wild fennel along the banks of the Sacramento River and I've heard tell of great clumps of its yellow lace heads bobbing along country roads in America's Northeast. Now I find it a few kilometers from our home in thickets against the pasture fences along the Via Cassia on the road to Rome. Though the scent and the savor of cultivated fennel is sweeter, it behaves well in collaboration with these other elements and yields a still-sumptuous dish.

Yield serves 6

Number Of Ingredients 13

6 to 8 stalks wild fennel or the fronds and stalks from 1 large head of fresh fennel
2 tablespoons coarse sea salt
2/3 cup pine nuts
1/4 teaspoon saffron threads
1/3 cup plus 2 tablespoons dry white wine
1/4 cup canned tomato puree
4 ounces anchovies, preserved under salt
1/2 cup extra-virgin olive oil
1 large yellow onion, peeled and minced
16 ounces fresh sardines, filleted, heads and tails removed
1/2 cup dark raisins, plumped in warm moscato or other ambered, sweet wine
16 ounces bucatini or other thick, string pasta
1/3 cup fine, freshly made bread crumbs, browned in 2 tablespoons olive oil

Steps:

  • Coarsely chop the stalks of wild fennel with their flowers or the fronds and stalks of cultivated fennel. Place in a large saucepan, add 5 quarts of cold water, 1 tablespoon of the coarse sea salt, and bring to a simmer, poaching the fennel until the stalks are tender. Drain the fennel, reserving its cooking liquors and press it against the side of the pot to express all its liquid. Finely mince the poached fennel and set it aside.
  • In a small sauté pan over a medium flame, pan-roast the pine nuts until quite brown and set aside. In a small sauté pan, pan-roast the saffron threads for 1 minute over a low flame. Add the 2 tablespoons of white wine, dissolving the threads in it and then mixing the saffroned wine with the remaining wine and the tomato puree. Rinse the anchovies of their salt, remove their heads and bones, and lightly dry them on absorbent paper towels, finally crushing them gently with a fork.
  • In a large sauté pan, heat the olive oil and lightly sauté the onion. Add the minced fennel and sauté for 1 minute. Add the crushed anchovies and the sardine fillets, rolling the fish about in the oil with the aromatics for 1/2 minute before adding the plumped raisins and their juices, 1/2 cup of the pine nuts, and the saffron/tomato mixture. Stir, amalgamating the elements and reducing the liquids so that a thick sauce results.
  • Turn the sauce out into a bowl, permitting it to cool and its perfumes and flavors to rest and intensify. Never refrigerate the sauce.
  • Just before serving, cook the pasta to al dente in the reserved fennel-poaching water, adding 1 additional tablespoon of coarse sea salt. Drain the pasta, leaving it somewhat wet, and dress the hot pasta with the sauce, carefully coating each strand.
  • Serve the pasta in shallow bowls, strewing it with the remaining pine nuts and a dusting of bread crumbs. In high summer, we might sip iced moscato with the pasta, but in cooler weather, a rough, tannic red seems right.

PASTA (BUCATINI) CON LE SARDE (SARDINES)



Pasta (Bucatini) Con Le Sarde (Sardines) image

This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor.

Provided by Phil Franco

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 16

1/4 cup raisins
1/8 teaspoon red pepper flakes
1/4 cup dry white wine
1/2 tablespoon butter
1/4 cup unseasoned breadcrumbs
1/4 cup plus 3 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 small garlic clove, minced
1 lb fennel, bulb finely chopped, fronds chopped and reserved
1/2 tablespoon fennel seed, crushed
salt
1 lb fresh sardine (trimmed and deboned, yielding 1 and 1/4 lbs)
1/2 lb pasta (bucatini)
1/4 cup pine nuts, toasted
1/8 cup capers, rinsed
fresh ground black pepper

Steps:

  • Directions:.
  • Bring a large pot of water to a boil.
  • Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
  • In a small saute 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 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. Serves 2.
  • That's it!

Nutrition Facts : Calories 1495.8, Fat 70.8, SaturatedFat 10.4, Cholesterol 330.3, Sodium 1658.3, Carbohydrate 133, Fiber 14, Sugar 16.7, Protein 79.2

PASTA CON SARDE



Pasta Con Sarde image

Make and share this Pasta Con Sarde recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil
1/2 cup chopped onion
3 anchovies, drained and chopped
1/4 cup fennel leaves, chopped
1/4 cup pine nuts
1 tablespoon raisins, soaked in boiling water for 10 min and drained
1 (3 3/4 ounce) can sardines, drained
12 ounces bucatini pasta

Steps:

  • Heat oil in a large skillet. Add onion and saute for 5 minutes.
  • Add the anchovies; saute, stirring over low heat until dissolved.
  • Add fennel, pine nuts, raisins and sardines; heat through, stirring gently, about 5 minutes.
  • Cook the pasta in plenty of boiling salted water, until al dente, about 10 minutes. Drain.
  • Spoon into a serving bowl and toss with sauce.

Nutrition Facts : Calories 630.4, Fat 30.7, SaturatedFat 3.9, Cholesterol 40.3, Sodium 252.8, Carbohydrate 69, Fiber 3.6, Sugar 4.1, Protein 20

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From foodandwine.com


SPAGHETTI CON LE SARDE | BARILLA
Bring to a boil and cook pasta till al-dente. In another sauté pan add olive oil, diced onion, chopped fennel tops and cook for a 1 min. Then add pine nut, raisins, and few strands of saffron, cook for another min.
From barilla.com


PASTA CON LE SARDE (PASTA WITH FRESH SARDINES)
2014-01-20 Add the sardines and sauté over a medium heat. Add the fennel, the raisins with the soaking liquid, anchovy paste and pine nuts. Dissolve the saffron in a little water and mix in. Season with salt and pepper and cook gently for 4-5 minutes. Drain the pasta, mix with the sauce and serve immediately. Wine Pairing: Contessa Entellina Ansonica.
From finedininglovers.com


HOW TO MAKE THE PERFECT PASTA CON LE SARDE – RECIPE
2022-05-04 In a separate dish, soak the saffron with a tablespoon of warm water. Toast the pine nuts in a dry pan and set aside, then toast the breadcrumbs …
From theguardian.com


PASTA CON LE SARDE - MEMORIE DI ANGELINA
2022-01-22 Directions. Boil the fennel stems and fronds in large pot of well salted water until tender, about 10 minutes. Transfer the fennel out of the pot with a slotted spoon, drain in a colander and let cool. Then chop the fennel and set aside …
From memoriediangelina.com


PASTA CON LE SARDE - A TRADITIONAL SICILIAN PASTA DISH
2019-05-30 Add the sardines to the pan and cook for 3-4 minutes, then add the fennel. Season generously with salt and pepper and cook for a further 3-4 minutes. Nel frattempo cuocete la pasta nell'acqua bollente finocchio fino al dente. Scolate e servite con la salsa, cospargendo di pangrattato. Meanwhile, cook the pasta in the boiling fennel water until ...
From thelanguageskitchen.com


PASTA CON LE SARDE (PASTA WITH SARDINES) - OUR ITALIAN TABLE
2013-04-27 Add the reserved caramelized fennel. Drain the raisins thoroughly and add as well. Also add the wine with the saffron. Stir the mixture with a wooden spoon to combine well, and cook over medium heat for 10 minutes. Cook the pasta to 1 minute less then the package directions. Drain but reserve some of the pasta water.
From ouritaliantable.com


PASTA CON LE SARDE - SARDINES RECIPES - FISH RECIPES - DELISH
2008-09-03 Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 …
From delish.com


FOOD WISHES VIDEO RECIPES: PASTA CON LE SARDE - BLOGGER
2015-01-13 2 cans (4-oz each) sardines packed in olive oil. 1/4 cup toasted pine nuts. pinch red chili flakes. salt to taste. 1/2 pound bucatini pasta, or thick spaghetti. 1/4 to 1/2 cup reserved pasta water, as needed. 3-4 tablespoons roughly chopped fennel fronds, toss some in pasta at the end, and save some for the top.
From foodwishes.blogspot.com


PASTA CON LE SARDE RECIPE | MYRECIPES
Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat. Step 3. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
From myrecipes.com


SARDINE PASTA RECIPE: PASTA CON LE SARDE - CHAMPAGNE TASTES®
2018-10-01 How to Make Pasta Con le Sarde. Prepare the wine mixture: Warm up a little wine. Add the currants, red chili flakes, and saffron to the wine. Set aside. Toast the breadcrumbs: Heat a little olive oil in a pan. Add the fennel seeds and breadcrumbs, and toast until fragrant. Prepare the …
From champagne-tastes.com


PASTA WITH SARDINES / PASTA CON LE SARDE | CIAO ITALIA
Directions. In a large skillet, heat 2 tablespoons of the olive oil. Add the bread crumbs and cook, stirring, until golden brown. Drain on paper towels. Add the remaining olive oil to the pan, then add the onions and cook until the onions are soft. Add the sardines with their oil and cook gently for about 3 minutes.
From ciaoitalia.com


PASTA CON LE SARDE | GOLD SEAL
Make the Pasta: Place the raisins in some warm water to plump up. Remove the fronds from the fennel, roughly chop and set aside. Thinly slice the fennel. Place the saffron threads in 1 tablespoon warm water and set aside.
From goldseal.ca


BEST PASTA CON LE SARDE RECIPE - HOW TO MAKE SARDINE PASTA
2012-02-29 Directions. In a pan large enough to hold the pasta, warm up the olive oil over medium heat, then sauté the onion and fennel. Cook for about 5 minutes, or until they just start to soften, and add garlic, salt, and pepper. Cook oven medium heat until the onion and fennel are softened, then add wine and continue cooking.
From food52.com


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