Sicily Pasta with sardines

Sicily Pasta with sardines

Now for one of the most famous Sicilian dishes: bucatini alle sarde. Brown a finely chopped onion in olive oil, add 600 g sardines, 30 g raisins, 20 g pinenuts, 50 g finely sliced almonds and a sachet of saffron threads. Bone the sardines and fry them. Parboil the wild fennel and add nearly all the sardines, mashing the mixture together with a wooden spoon. Boil 400 g of bucatini pasta (also add the water from the cooked fennel).

Season the pasta with the sardine sauce and remaining fried sardines, sprinkle with toasted breadcrumbs and serve with a dry white wine.