Pasta con le Sarde

Method

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1. Boil the fennel fronds in a large pan of well-salted water for 10 minutes. Lift them out, chop them, and keep the water — the pasta cooks in it.

   Mark done Start 10 min timer

2. Steep the saffron in a little of the hot fennel water.

   Mark done

3. Toast the breadcrumbs in 2 tbsp oil in a dry pan until deep gold and crisp. Tip out and reserve.

   Mark done

4. Soften the onion in 6 tbsp oil for 10 minutes, then melt the anchovies into it.

   Mark done Start 10 min timer

5. Add half the sardines and break them up so they dissolve into the sauce. Add the chopped fennel, saffron liquid, drained raisins, pine nuts and salt, and cook 10 minutes.

   Mark done

6. Lay the remaining sardine fillets on top and cook 5 minutes more without stirring, so they stay whole.

   Mark done

7. Cook the bucatini in the fennel water, drain, and fold through the sauce. Serve with the toasted breadcrumbs scattered over at the table.

   Mark done

Chef’s Tips

• Cook the pasta in the fennel water. That is the whole flavour.
• Half the sardines dissolve, half stay whole.
• Breadcrumbs instead of cheese, added at the table.

Pairing Suggestions

• A glass of Grillo
• Green salad
• Lemon wedges

Storage & Reheating

Best immediately. The sauce keeps 2 days refrigerated; toast fresh breadcrumbs.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.