Ingredients with Measurements:
- 1 pound of bucatini pasta
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of sardines in olive oil, drained and chopped
- 1/2 cup of raisins
- 1/2 cup of pine nuts
- 1/2 teaspoon of fennel seeds
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of breadcrumbs
- 1/2 cup of grated pecorino romano cheese
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet or wok
- Colander for draining pasta
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet or wok over medium heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until softened.
4. Add the chopped sardines, raisins, pine nuts, fennel seeds, and red pepper flakes to the skillet and stir to combine.
5. Cook the mixture for 5-7 minutes until the flavors have melded together.
6. In a separate pan, toast the breadcrumbs until golden brown.
7. Drain the cooked pasta and add it to the skillet with the sardine mixture.
8. Toss the pasta with the sardine mixture until well combined.
9. Add the toasted breadcrumbs and grated pecorino romano cheese to the skillet and toss again.
10. Season with salt and pepper to taste.
11. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet or wok should be heated over medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 600
- Fat: 28g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Bucatini pasta can be substituted with spaghetti or linguine
- Pecorino romano cheese can be substituted with parmesan cheese
- Pine nuts can be substituted with almonds or walnuts
- Raisins can be substituted with currants or chopped dates
Variations:
- Add chopped tomatoes or tomato sauce to the sardine mixture for a more tomato-based sauce
- Use anchovies instead of sardines for a different flavor profile
- Add chopped kale or spinach to the skillet for added nutrition
Tips and Tricks:
- Be sure to drain the sardines well before chopping them to avoid excess oil in the dish
- Toasting the breadcrumbs adds a nice crunch to the dish
- Reserve some pasta water to add to the skillet if the dish is too dry
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- To reheat, add a splash of water to the pasta and microwave or reheat on the stovetop until heated through
Presentation Ideas:
- Serve the pasta in a large bowl or on individual plates
- Garnish with chopped parsley or basil for added color
Garnishes:
- Chopped parsley or basil
Pairings:
- Serve with a side salad or garlic bread
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the dish is too dry, add some reserved pasta water to the skillet to loosen it up
- If the dish is too salty, add a squeeze of lemon juice to balance out the flavors
Food Safety Advice:
- Be sure to cook the pasta to al dente to avoid overcooking
- Store leftovers in an airtight container in the refrigerator
Food History:
- Pasta con Sarde is a traditional Sicilian dish that dates back to the 10th century. It was originally made with fresh sardines, but canned sardines are now commonly used.
Flavor Profiles:
- This dish has a savory and slightly sweet flavor from the sardines, raisins, and pine nuts. The fennel seeds add a subtle licorice flavor, while the red pepper flakes add a bit of heat.
Serving Suggestions:
- Serve with a glass of white wine or a cold beer
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Region: Italian