Pasta con le Sarde

Name: Pasta con le Sarde
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup olive oil; 1 ⁄ 4 tsp. dried oregano; 4 medium yellow onions, thinly sliced, plus 1/2, minced; 2 cloves garlic, finely chopped; 2 tsp. tomato paste; 1 ⁄ 2 (28-oz.) can whole peeled tomatoes in juice, crushed; 3 leaves basil; Kosher salt and freshly ground black pepper, to taste; 1 large bulb fennel, thinly sliced; 1 1 ⁄ 4 lb. fresh sardines, filleted and chopped; 2 tbsp. flour; 4 anchovies, finely chopped; 1 cup golden raisins, soaked for 30 minutes, drained; 1 ⁄ 4 cup pine nuts, lightly toasted; 1 ⁄ 2 tsp. crushed saffron, soaked in 1 tbsp. warm water; 1 lb. spaghetti, cooked; 2 tbsp. finely chopped parsley

Serves
serves 4-6

Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Ingredients

¹⁄₂ cup olive oil
¹⁄₄ tsp. dried oregano
4 medium yellow onions, thinly sliced, plus 1/2, minced
2 cloves garlic, finely chopped
2 tsp. tomato paste
¹⁄₂ (28-oz.) can whole peeled tomatoes in juice, crushed
3 leaves basil
Kosher salt and freshly ground black pepper, to taste
1 large bulb fennel, thinly sliced
1 ¹⁄₄ lb. fresh sardines, filleted and chopped
2 tbsp. flour
4 anchovies, finely chopped
1 cup golden raisins, soaked for 30 minutes, drained
¹⁄₄ cup pine nuts, lightly toasted
¹⁄₂ tsp. crushed saffron, soaked in 1 tbsp. warm water
1 lb. spaghetti, cooked
2 tbsp. finely chopped parsley

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Instructions

Step 1

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add oregano, 1⁄2 minced onion, and garlic; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add tomatoes; cook until reduced, about 30 minutes. Stir in basil and season with salt and pepper; set sauce aside.

Step 2

Bring a 4-qt. saucepan of salted water to a boil. Add fennel; cook until tender, about 5 minutes. Drain; set aside. Heat 1⁄4 cup oil in a 12″ skillet over medium-high heat. Toss sardines in flour; add to skillet. Cook until golden brown, about 4 minutes. Add remaining oil, sliced onions, reserved fennel, and anchovies; cook until very soft, about 14 minutes. Add reserved sauce, raisins, pine nuts, and saffron water; cook to blend flavors, about 10 minutes. Add pasta; toss with sardine sauce. Transfer to a large serving platter; sprinkle with parsley.

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add oregano, 1⁄2 minced onion, and garlic; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add tomatoes; cook until reduced, about 30 minutes. Stir in basil and season with salt and pepper; set sauce aside.
Bring a 4-qt. saucepan of salted water to a boil. Add fennel; cook until tender, about 5 minutes. Drain; set aside. Heat 1⁄4 cup oil in a 12″ skillet over medium-high heat. Toss sardines in flour; add to skillet. Cook until golden brown, about 4 minutes. Add remaining oil, sliced onions, reserved fennel, and anchovies; cook until very soft, about 14 minutes. Add reserved sauce, raisins, pine nuts, and saffron water; cook to blend flavors, about 10 minutes. Add pasta; toss with sardine sauce. Transfer to a large serving platter; sprinkle with parsley.