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
CHEF JOHN'S PASTA CON LE SARDE
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
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
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
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.;
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 (BUCATINI) CON LE SARDE (SARDINES)
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
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 LE SARDE
Pasta with sardines is a very interesting recipe. Haven't tried it as yet, but these ingredients all go well together. "If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here they've mixed grated Parmesan with crisp bread crumbs topping too delectable to leave out." Food & Wine magazine.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick frying pan, heat 2-3 tablespoons oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
- Remove the crumbs from the pan and toss with Parmesan.
- Wipe out pan. In the same pan heat the remaining 2-3 tablespoons olive oil over moderately high heat.
- Add the fennel or onions, stirring occasionally, until golden, 5-10 minutes. 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 minutes.
- Add the sardines, parsley, salt and pepper. Break up the sardines with a fork.
- Remove from the heat.
- In a large pot of boiling salted water, cook the pasta until al dente(according to pkg instructions). Drain.
- Toss the pasta well with sauce and half of the breadcrumbs.
- Top with the remaining crumbs which have been seasoned with Parmesan cheese.
Nutrition Facts : Calories 834.2, Fat 28.1, SaturatedFat 5.6, Cholesterol 99.1, Sodium 1029, Carbohydrate 114.6, Fiber 15.7, Sugar 1.8, Protein 33
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- In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan.
- In the same pan, heat the remaining 1/4 cup oil over moderately high heat. Add the fennel and cook, stirring occasionally, until golden, 5 to 10 minutes. 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 minutes. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the sauce and half of the bread crumbs. Top with the remaining crumbs.
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