Servings: 4
Calories: 618kcal
Ingredients
- 2/3 pound bucatini
- 1/2 cup fennel finely chopped
- 1/2 cup onions finely chopped
- 2 can sardines (see notes)
- 1/4 cup raisins
- 4 tsp saffron
- 1/4 cup pine nuts toasted
- 3 tbsp olive oil extra virgin
- 2 tbsp breadcrumbs toasted
- 1 sprig dill
Instructions
- Start to bring a large pot of water to a boil. Add 3 tablespoons of EVOO to a shallow pan. When the oil shimmers, add the fennel and the chopped onion and cook until tender.
- When the water starts boiling, remove a cup and add the saffron, mixing it to dissolve the threads. Add the raisins and let them soak for 5 minutes.
- Add now salt to the boiling water and then add the pasta. Cook the pasta accordingly to the package instructions.
- While the pasta is cooking, make the sauce. Add the saffron, raisins and sardines to the pan, cook for 5 minutes and then add half of the toasted pine nuts.
- The pasta should now be ready. Switch off the stove, reserve a few tablespoons of the water in a cup, and quickly take the pot to your sink. Add a bit of cold running water to stop the cooking (see notes).
- Add the pasta to the pan where you have the sauce, add 2 tablespoons of the pasta cooking water, which will help to coat your pasta. Toss until all is combined.
- Plate your Pasta with Sardines adding on top some pine nuts, breadcrumbs and chopped dill.
Notes
- I recommend using good quality of canned sardines preserved in EVOO. Alternatively, you can use fresh sardines, about 1 pound.
- This will ensure your pasta is “al dente” (firm to the tooth).
Nutrition
Calories: 618kcal | Carbohydrates: 71g | Protein: 28g | Fat: 25g | Sodium: 243mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 4mg
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