Vita’s Pasta Con Le Sarde

Restaurateur Santa Trupiano, owner of Mangia e Bevi in Oceanside, CA, learned to make this Palermo classic from her mother, Vita, back in Cinisi, Sicily. Even today, its balanced aroma and subtle fennel flavor instantly rekindle warm memories of the entire family gathered around the dinner table!

Ingredients:

• 1 lb fresh (or quality canned) sardines, cleaned and filleted
• 1 large fennel bulb (with fronds), thinly sliced
• 4 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 anchovy fillets in oil
• 1/2 cup golden raisins
• 1/2 cup pine nuts
• 1/2 cup dry white wine
• Saffron threads (pinch, steeped in 2 tbsp warm water)
• Salt & black pepper
• 1 lb bucatini or spaghetti
• 1/2 cup toasted breadcrumbs (pangrattato)
• Fennel fronds (reserved)

Instructions:

Clean and fillet sardines; discard heads and bones. Roughly chop. Remove fennel fronds (reserve some for finishing). Boil fennel bulb in 4-5 quarts salted water until tender. Remove, chop finely, and reserve the cooking water (this will flavor the pasta).

In a wide pan, heat olive oil over medium flame. Add onion and anchovies; cook until onion softens and anchovies melt. Stir in chopped fennel, raisins, and pine nuts. Cook for 2–3 minutes. Add chopped sardines, stir gently. Pour in white wine, let it reduce slightly.

Stir in saffron water. Simmer until sardines break down into a rich sauce.

Boil reserved fennel water. Add pasta and boil until just al dente. Drain pasta and toss with the sardine sauce. Season with salt and pepper to taste. Top with toasted breadcrumbs and scattered fennel fronds. Serve immediately!

About Pasta con le Sarde

In Sicily, Pasta con le Sarde dates back to Arab rule (9th–11th centuries), combining local fish with imported raisins, pine nuts, and saffron — ingredients imported by seafaring traders. It is often enjoyed by families during the Feast of St. Joseph as a symbol of abundance and resilience.