Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Sardines: A Sicilian Classic Full of Heart and History
A fragrant, sun-soaked Sicilian pasta with sardines, wild fennel and sweet-savoury Mediterranean notes - a true taste of Palermo.
🛒 Ingredients
- ✓ 280 g bucatini (or other long pasta)
- ✓ 700 g fresh sardines, cleaned
- ✓ 3 bunches wild fennel (or dill/fennel fronds if unavailable)
- ✓ 1 onion
- ✓ 1 sachet saffron
- ✓ 30 g butter
- ✓ Dry white wine
- ✓ 70 g anchovy fillets in oil
- ✓ 100 ml extra-virgin olive oil
- ✓ 2 tbsp pine nuts
- ✓ 50 g raisins
- ✓ 40 g peeled, toasted almonds
- ✓ 1 cup breadcrumbs
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Pasta with sardines is one of Sicily’s most treasured dishes - a symbol of Palermo’s culinary soul and a celebration of contrasts: the sweetness of raisins, the crunch of pine nuts, the fresh brightness of wild fennel and the richness of sardines.
Passed down through generations, this recipe captures the scent of the Sicilian coast and the warmth of family Sunday lunches.
Picture the wild fennel simmering gently, filling the kitchen with its unmistakable aroma, while the sardines melt into the sauce alongside anchovies, saffron and toasted nuts.
Best enjoyed in spring, when sardines are at their peak, this dish brings a true Mediterranean embrace straight to your table.
👨🍳 Preparation
- 1
Clean the wild fennel, rinse well and boil in salted water until tender. Drain, keeping the cooking water, and chop finely.
- 2
Clean the sardines by removing the head, tail and bone. Rinse and pat dry.
- 3
In a large pan, gently cook the chopped anchovies and sliced onion in olive oil until softened.
- 4
Add the pine nuts, softened raisins, chopped fennel and sardines. Stir and cook for about 5 minutes.
- 5
Splash in the white wine, then add salt, black pepper and the saffron dissolved in a little warm water.
- 6
Simmer until the sauce thickens slightly.
- 7
Cook the bucatini in the fennel water, drain al dente and add to the pan with the sauce. Toss well.
- 8
Transfer the pasta to a buttered baking dish sprinkled with breadcrumbs. Top with the chopped almonds and small knobs of butter.
- 9
Bake for 20 minutes. Serve warm - though it’s just as delicious at room temperature.
💡 Tips and Variations
Swap bucatini for spaghetti or any long pasta you prefer.
Add a little grated pecorino for extra richness, or a pinch of chilli for a gentle heat.
📦 Storage
- • Store in an airtight container in the fridge for up to 2 days.
- • Reheat in the oven or microwave before serving.
- • Freezing is not recommended as sardines can change texture.
🍷 Pairing
Enjoy this dish with a chilled glass of Grillo, a Sicilian white wine with fresh, fruity notes that beautifully complements the sweetness of the raisins and the aroma of the wild fennel.
I hope this Sicilian classic inspires you to bring a little Mediterranean sunshine into your kitchen.
A dish full of history, warmth and soul - buon appetito!
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