Pasta Con Le Sarde – Small-Scale Fish, Big Flavor, Long Shelf-Life

I’m no survivalist, but similar whatever responsible chef I similar to accept a few cans of sardines stocked away, but inwards case. If times e'er larn tough, I could live on for hours, mayhap days on them; but since things are going pretty well, I decided to dust off a can, in addition to demo you lot my version of Sicily’s famous, pasta con le sarde.

This volition move good amongst many kinds of pasta, but I mean value bucatini is the best. It’s hollow, which sucks inwards the sauce, in addition to flavors the noodles from the within out. And, there’s a lot of season to suck. Speaking of which, live certain to larn sardines that are packed inwards olive oil.

The season in addition to texture is going to live better, addition you lot larn sardine-infused olive crude that comes packed amongst the fish, which makes a non bad add-on to our sauce.  By the way, if you lot can’t larn fresh fennel, you lot tin sack rhythm upwards a teaspoon of fennel seeds, in addition to brand a pretty decent version using that.

Like I said inwards the video, if you lot tin sack larn fresh sardines, they’re amazing inwards this. Fresh sardines are mutual roughly here, in addition to they are such a delicious in addition to under-appreciated fish. However, I honestly savor this version but every bit well, in addition to seriously promise you lot hand it a endeavour soon. Enjoy!

Ingredients for two large or iv appetizer sized portions:

1/4 loving cup extra virgin crude olive

1 loving cup diced yellowish onion

1 loving cup diced fennel

2 cloves garlic, minced

1 anchovy filet

1/4 loving cup chopped golden raisins

small pinch saffron

1/4 loving cup white wine

2 cans (4-oz each) sardines packed inwards olive oil

1/4 loving cup toasted pino nuts

pinch cherry-red chili flakes

salt to taste

1/2 pound bucatini pasta, or thick spaghetti

1/4 to 1/2 loving cup reserved pasta water, every bit needed

3-4 tablespoons roughly chopped fennel fronds, toss some inwards pasta at the end, in addition to salve some for the overstep

toasted breadcrumbs to garnish