Pasta con le Sarde

Sometimes you can find a nice piece of fresh fish, but sometimes, all you have is cans of sardine, so how does one make something delicious out of something that’s so plain? Here’s a famous pasta dish from the beautiful Sicily that uses the canned fish.

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You need:

  • 1/4 cup olive oil
  • 1 cup sweet onion
  • 1 cup fennel
  • 2 cloves garlic
  • 1 anchovy filet
  • 1/4 cup raisins
  • 1/4 cup white wine
  • 2 cans olive oil sardines
  • 1/4 cup toasted pine nuts
  • 1/2 lb thick spaghetti
  • 3 tbsp fennel fronds

How to make this:

  1. Finely chop the fennel and sweet onion, mince the garlic. Pour the olive oil into a large pan and cook the the the anchovy filet, onion, fennel, and garlic until translucent
  2. Take the sardine out of the can and de-bone it, chop them into 1-inch pieces
  3. Heat up a pot of water and cook the pasta while the onion is being cooked
  4. Chop the raisins, add them in the pan with the white wine, turn the heat down to low, add in the chopped sardine and pine nuts, add the extra olive oil to the pan
  5. Draine the pasta, and mix it in the pan, add the chopped fennel fronds
  6. Serve it with some toasted breadcrumbs and toasted pine nuts

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