Sicilian-Style Pasta With Sardines

I made this tonight. Used currants instead of raisins, otherwise was faithful to the recipe. It was fabulous. It is now in my book of favorite recipes.

• joy3ce

• Moraga, CA

• 5/16/2020

Wow! So good. Very unique and filled with flavor. I did add 5-6 anchovies when sauteing the fennel. More could be added to make an even fishier kick. Based on other suggestions I added some tomato paste to the wine saffron mixture. Also don't know that this is necessary but it all came together as amazing dish. We'll being enjoy regularly going forward.

• avonrose

• Cincinnati, OH

• 5/17/2018

I made this as written but left out the bread crumbs (personal taste.) It is an easy fast dinner prep and the taste is excellent.

• mscamurray

• Maritimes

• 3/3/2018

Really enjoyed this for many reasons: delicious, easy, healthy, unique. I was very excited to try it after having a sardine pasta at La Medusa in Seattle - an excellent Sicilian restaurant. Theirs uses tomatoes and olives as well, and while I really liked this version, I think just a bit of acidity would have helped such as from tomatoes, or olives, or as another person suggested, lemon. (Perhaps my wine was just a bit too sweet.) Otherwise, even with using a cheap piece of grocery store sliced bread for bread crumbs, this is a really great recipe!

• lamb2love

• Seattle

• 1/7/2013

It's a good recipe, that follows the traditional way I would add just one tip: for the sausage, in Italy we use also almonds (roasted and chopped)and 4 desalted anchovies (you must fry them, butterflied) Before using raisins, while the pasta is cooking, you should soak the raisins in a bowl of warm water for 20 minutes, then drain. The sicilian recipe, if you want to compare with your, is here: http://www.academiabarilla.com/recipes/sicilia/pasta-with-sardines.aspx

• Mario_Grazia_Chef

• Italy

• 5/16/2011

I have been craving this dish since we visited Taormina last year where I had this for lunch and dinner more times than I care to reveal. I added some tomato paste and hot water to the saffron as one reviewer suggested. Good call...it helped the fragrant saffron permeate the dish completely. I used whole wheat Panko breadcrumbs. Easy and so good!

• Anonymous

• Boston, MA

• 4/5/2009

This really is amazingly good for such simple ingredients. The only significant change I made was that I just used dry bread crumbs (homemade ones), without tossing them with oil. That's the way my friends in Sicily do it!

• ciino

• Killingworth, CT

• 4/1/2009

this was *so* good. flavors were fantastic, textures perfect. leftovers delicious. adding this one to the rotation.

• majorpepper

• austin, tx

• 3/7/2009

We make a lot of pasta, and we will be adding this to the rotation (along w/ Carbonara and Puttanesca). We always wanted to try it, but Marcella Hazan's recipe is too fussy for week nights and who has sardines & fennel on hand? The only thing I followed from Marcella was to dissolve the saffron in a TBS of hot water and tomato paste so that it impermeates the dish, and I added 2 TBS of butter at the end to bring the dish together. Also, I used whole wheat Panko as a shortcut for the fresh bread crumbs. Delicious way to eat sardines, which are sustainable, healthy and cheap (Traders has them).

• sprichard

• Plainfield, NJ

• 10/3/2008

I don't usually review, but this dish had seemed so risky in the beginnning, and turned out absolutely delicious! My husband who does not like sardines nearly as much as I do went back for thirds - he's also sensitive to fruit and savory combinations and has travelled italy extensively. He said Italians would applaud it, he couldn't get over it. I used really nice Spanish sardines packed in olives and olive oil, removed the olives. I also subbed currants for the raisins and italian parsley for the fennels fronds (which I accidently tossed out). It was so delicious, prefectly balanced, not fishy at all, refreshing and light - perfect for summer. Totally cravable and now will be part of my usual pastas. I also used Bucatini instead of the perciatelli. I used the best quality ingredients I could find and it was worth it. Very easy to make and clean up. I've made other sardine pasta dishes and I think this is far superior because the wine and fennel add light, fresh complexity. I think garlic would weigh it down. I put red pepper on the table and served a pinot grigio - perfecto!

• schoolyb

• Santa Monica, CA

• 7/3/2008

I've been making this all spring, anytime I find fennel at the farmer's market. It's become one of my favorite, if not very favorite, pasta recipe. And I eat a lot of pasta.

• moltar

• Durham, NC

• 6/17/2008

Make this only if you like sardines. I happen to like sardines quite a bit. My husband is not such a big fan, but he really loved this pasta. Go figure. It's not so good re-heated. So this recipe was way too much for the two of us. We really liked the sweet and rich flavor that the pine nuts and raisins imparted.

• mobink

• San Francisco

• 6/3/2008

My wife and I thought this sounded delicious. We've been looking for ways to eat more sardines because they're a relatively sustainable seafood. Unfortunately, this recipe was truly revolting. We each took a few valiant bites, but then moved on to bowls of cereal and yogurt. Consume at your own risk.

• Anonymous

• Richmond, VA

• 6/2/2008

This dish has a really unique flavor, somewhat sweet. I made it exactly as written, but next time I might use scallops instead of the sardines. Also a note - don't put the entire 1/2 cup of olive oil your pan when cooking the fennel and onion - you will never get good carmelization. Rather, put 2 tablespoons in pan and remainder in after you add the wine mixture

• Anonymous

• Bucks County

• 9/25/2007

I have made this three times and only on the last time did I get my hands on perciatelli, or bucatini. For some reason this made this dish all the more delicious. Maybe it's just the fun on sucking air through the pasta...I don't know, but delicious!

• SElgin

• Portland

• 5/29/2007