Pasta con Sarde is a traditional Sicilian dish served for St. Joseph’s Day (March 19th). It is somewhat an acquired taste, but absolutely delicious. A solid spaghetti or bucatini are usually used in the dish, which is usually served as a pasta course.
- 9 ounces of sardines
- a handful of pine nuts (toasted)
- a handful of raisins
- 3 Tablespoons bread crumbs
- olive oil
- salt to taste
- chopped fennel
- 1/2 pound spaghetti or bucatini
- Boil the pasta.
- Pour olive oil into a pan, suitable for final creaming pasta (about three, four tablespoons) though for those who want to add a little 'more flavor', the pot would definitely tastier. Add two slightly crushed garlic cloves, skinned.
- Light the fire and rub it on the bottom of the pan the garlic releases more of its aroma into the hot oil. Saute the bread crumbs, and toast them quickly. Soon as they're golden brown, add the sardines cleaned and cut into pieces that are not too small. Add the pine nuts, toasted previously, and raisins.
- The pasta should be completely cooked, and now drained. Add the pasta and mix into the tasty sauce, along with chopped fennel leaves.
- Serve immediately.
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