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Relish the flavors of Sicily with this Pasta Con Sarde recipe. Made with an aromatic sauce featuring sardines, fennel, saffron, raisins and pine nuts tossed with pasta and topped with toasted breadcrumbs, this quintessential Sicilian dish is often made on March 19th to honor the feast day of Saint Joseph, the patron saint of Sicily.
What is Pasta Con Sarde?
If there is one recipe so uniquely Sicilian that it might even be considered the national dish of Sicily, pasta con le sarde it is. (“Sarde” means ‘sardines” in Italian.) Combining pasta with the deep and fragrant flavors of sardines, fennel, saffron, raisins, pine nuts, garlic and white wine which are then topped with crispy, golden breadcrumbs is both surprising and captivating– each component contributing a very intentional element to the final dish.
Pasta alle sarde is often served during Lent and to celebrate the feast day of Saint Joseph every March 19, along with other traditional recipes. Check out my post for Pasta with Breadcrumbs and Anchovies for some great information and background on St. Joseph’s Day.
Originating in Palermo and found in various forms all over the island, this recipe serves up a rich, splendid plate of history, demonstrating Sicily’s Arab influences together with Italian traditions. The Arabs, who ruled Sicily from the 9th to the 11th centuries, brought an array of ingredients and culinary techniques with them, many of which still permeate Sicilian cooking today. A great example of this can be seen in iconic Sicilian caponata relish’s agrodolce, or sweet and sour, flavor, as well in this pasta with cauliflower recipe.
Ingredients like saffron, pine nuts and currants and the practice of combining sweet and savory elements in one dish, are hallmarks of Arabic influence.
While some of you might think that the combination of sardines, fennel, saffron, raisins, pine nuts, breadcrumbs, white wine and pasta is weird and a bit “much”, I get it. But, you need to trust me on this one. If you’re up for both a taste and texture explosion and are still with me, keep reading . . .
Tomayto, Tomahto
As with all Italian dishes, there are countless version of this recipe across the Mediterranean island, ranging from province to province, village to village and even family to family. Some adaptations call for cinnamon and nutmeg in lieu of saffron, sweet breadcrumbs with sugar or made from panettone, baking the finished dish, including carrots in the sauce and the greatest point of contention of all–using tomatoes in the sauce.
Despite most cooks swearing that their version is the only authentic version, there really is no right or wrong recipe.
Funny enough, the Sicilians even have a version of this recipe called pasta chi sardi a mari, which means pasta with sardines still in the sea, for those too poor to afford sardines or that live in the mountains where fresh fish is difficult to come by. A great option for the fish averse out there!
Here, I’ve taken the liberty to roast slices of fennel until lightly caramelized before adding them to the sauce to give them a more mellow and savory flavor, which also gives the dish a bit more visual appeal. I’ve also used garlic in place of the usual onions and, while there is no real substitute for the finocchietto selvtico, or wild fennel, in the classic recipe, I’ve used domestic, cultivated fennel and amped up its flavor profile by adding lots of fennel fronds in both the pasta and the toasted breadcrumb topping, along with some ground fennel in the breadcrumbs to fortify the fennel flavor even more.
Plus, I used more accessible canned sardines in extra virgin olive oil in lieu of fresh fish.
I have to say, the result is, quite simply, outstanding. I don’t say that often, but it must be said here. I’ve made this classic recipe with fresh sardines (that I had to gut myself-yuck) twice under chefs in Sicily. And, while they were both delicious and special, and even more so because I enjoyed them “at source”, they were not nearly as good as this version.
There is just a certain je ne sais quoi about the layering of unique flavors and textures in this pasta con sarde that strike a mouthwatering savory-sweet balance that you need to try whether you celebrate St. Joseph’s Day and lent or not. Seriously. Mangia bene!
Main Ingredient Notes
We’ll need the following ingredients for this pasta con sarde recipe:
- Sardines: I used tinned sardines packed in extra-virgin olive oil. Canned sardines come in lots of different varieties. You can definitely use fresh sardines if you have access to them! Check out the “Sardine Primer” below for lots of information about this recipe’s main ingredient.
- Fennel: Fennel has been a staple in Italian cuisine for centuries! It has a very mild anise or licorice flavor that is mellowed and sweetened a bit during the roasting process. It complements the other ingredients in this recipe beautifully. Fennel fronds, the feathery green leaves that grow on top of fennel bulbs, and ground fennel are also used in the recipe to fortify the fennel flavor to mimic the wild fennel of pasta con sarde’s original recipe. When choosing fennel, look for firm, white or pale green bulbs with fresh fronds. Avoid fennel that’s dry, shriveled, or bruised. And, if you don’t already have ground fennel in your pantry, you can leave it out. If you’re lucky enough to have some fennel pollen in your pantry, by all means use it!
- Saffron: Saffron spice comes from the stigma of the crocus flower, hand-picked one-by-one. It has a subtly sweet, hard-to-pin-down “je ne sais quoi” flavor and is a stunning ability to transform dishes. Although it is quite expensive, a little goes a long way! (Saffron is also a key ingredient in both my pasta with potatoes and Sicilian cucuzza soup recipes.)
- Pine Nuts and Raisins/Currants: These ingredients are quintessential in Sicilian cuisine and traditional recipes and are representative of its Arab influences. The pine nuts are toasted until nutty and the raisins are soaked in dry white wine until rehydrated, adding an interesting sweetness to the dish. They complement each and the rest of the dish so beautifully! I used golden raisins here as that is what I had but black raisins or dried currants can be used. Currants are ideal and are usually available at Turkish or Middle Eastern food stores.
- Breadcrumbs: Use plain (unseasoned) fine breadcrumbs for the delicious and crunchy pangrattato topping. Homemade breadcrumbs would be great and crispier, flakier panko breadcrumbs will work as well!
- Anchovies: Anchovies complement the sardine flavor and add additional savoriness to the dish.
- Garlic: An important aromatic that I included in place of traditional onions (showing my Italian American roots!). Always use fresh and not pre-chopped, jarred garlic as it has an unpleasant taste.
- Pasta: Spaghetti and bucatini (and it’s slightly thicker cousin perciatelli) are the traditional pasta choices for this recipe, but it will work well with any long pasta. In Sicily, many use curly busiate pasta for pasta sarde.
- Dry white wine: Contributes to the earthiness and rounds out the other flavors with some acidity. A dry white wine, such as pinot grigio, sauvignon blanc or chardonnay is perfect. Do not use a sweet wine like a Moscato or Riesling.
- Extra Virgin Olive Oil: Used to coat the fennel for roasting, sauté the garlic and moisten the toasted, flavored breadcrumbs. In addition, I suggest drizzling the finished pasta with some very high-quality extra virgin olive oil.
If you love fennel, also check out: Sheet Pan Sausage, Fennel and Mushrooms and Sausage Potato Soup.
How to Make Pasta Con Sarde
- Place the raisins/currants and saffron in the white wine and stir well. Let this mixture sit at least 30 minutes and stir it a few times.
- Then, prep and gather all remaining ingredients. Core and julienne the fennel; chop the garlic; debone and lightly crumble the sardines; chop the fennel fronds. Place a rack in the middle of the oven and preheat it to 400˚F on the convection setting, if available. Put a large pot of water on to boil.
- Next, roast the fennel: Toss the sliced fennel lightly with oil and arrange it in a single layer on a parchment-lined sheet pan. Roast uncovered for about 30 to 35 minutes, or until the fennel is tender and slightly caramelized. Set aside.
- Toast pine nuts: Place pine nuts in a small, dry skillet that fits them easily in a single layer over medium-low heat. Stir them occasionally until they are golden-brown and have a nutty aroma. Set aside.
- PRO-TIP: Pine nuts will burn very quickly, so do not walk away from the stove when doing this!
- Make the breadcrumb topping: Combine olive oil, fennel fronds and ground fennel in a small skillet over medium low heat and heat together until the fennel becomes fragrant. Then, add breadcrumbs, salt and black pepper and stir until the mixture becomes crumbly. Cook until the breadcrumbs are toasted golden brown. Set aside.
- Heat olive oil in large skillet over medium heat, then add the garlic, anchovy and red pepper flakes. Cook for 2 to 3 minutes to allow the garlic to soften and brown lightly and the anchovies to dissolve, stirring a few times.
- Then, pour in the saffron-infused wine and rehydrated raisins/currants. Use a wooden spoon to scrape up any brown bits. Bring to a simmer and simmer 4 to 5 minutes or until most of the alcohol taste has cooked off.
- Next, stir in the fennel and sardines and turn the heat down to warm/very low until the pasta is ready.
- Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta cooking water. Increase the heat for the sauce to medium about 5 minutes after the pasta has been cooking.
- PRO-TIP: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- When the pasta is ready, transfer it to the pan along with about ½ cup of the starchy pasta water (to start–you will definitely need the pasta water in this recipe), the toasted pine nuts and the fennel fronds. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors!
- Once the pasta is al dente, turn off the heat. Transfer to a serving platter, top with a bit of the reserved breadcrumbs and serve immediately. Serve the remaining toasted bread crumbs on the side for each person to top off their individual plates. Then the pasta con le sarde recipe is ready. Enjoy!
Check out my answer to “How Much Salt Should You Add to Pasta Water?” here, as featured in Appetito’s online Italian Food and Drink Magazine. (Hint: I also mention it in the recipe below.)
Sardine Primer
Canned and tinned (and sometimes jarred) sardines come in several varieties:
- They may be packed in water, olive oil, extra virgin olive oil or soybean oil.
- Also available smoked or flavored, sometimes with tomato, hot pepper or lemon.
- Preparation varies as well from boneless and skinless to boneless and butterflied to simply headless and gutted, like the ones that I used.
- Pack sizes also vary from 2.8 ounces to 4.4 ounces to larger amounts in glass jars.
Most of the sardine varieties on the market would work fine in this recipe, but I do recommend those packed in extra virgin olive oil for the best flavor. I used Wild Planet brand Wild Pacific Sardines packed in extra virgin olive oil and lightly smoked for this recipe and they were perfect. Many people leave the bones in since they’re so tiny. But, I did remove them. And, I easily crumbled the sardines into smaller pieces using my hands.
Don’t worry too much about the pack size. Use roughly 12 to 16 ounces in this Sicilian sardine pasta recipe.
Also, you can use fresh sardines of course! It’s been my experience that few fish markets and department carry fresh sardines and even less will “dress” them (remove the guts and head) for you. But, if you’re up for fishy fingers, by all means, buy fresh sardines and clean, debone them, then cut them up into bite-sized pieces. Then, add them to the pan a couple minutes after the garlic to cook.
More Meatless Pasta Recipes Perfect for Lent
- Pasta with Basil Pesto
- Linguine with Red Clam Sauce
- Pasta with Calamari Fra Diavolo
- Pasta with Quick Grape Tomato Sauce
- Spaghetti with Garlic, Olive Oil and Peperoncino
- Shrimp Scampi Pasta with Arugula
- Pasta with Broccoli, Pecorino and Lemon
- Bucatini with Tuna Sauce
- Quick and Easy Pasta with Crabmeat
- Rigatoni Arrabbiata
Frequently Asked Questions
Fennel fronds are the feathery green leaves that grow on top of fennel bulbs. They have a light, anise-like flavor and a texture that’s similar to dill. Perfect for this Sicilian sardine pasta!
Along with this Sicilian sardine pasta, pasta e Muddica a.k.a., St. Joseph’s Pasta, which is also made with toasted breadcrumbs, is another traditional pasta for this holiday. Breadcrumbs are a popular ingredient in many foods cooked on St. Joseph’s Day as they symbolize sawdust, given that Saint Joseph was a carpenter. You’ll find vegetables and fish coated with bread crumbs, artichokes stuffed with them, etc.
As this holiday is in the spring, seasonal fava beans always make an appearance as well.
But, many of the delicacies of St. Joseph’s day are of the sweet variety! Italian tables are filled the famous sfinge (fried dough rolled in sugar) and zeppoli, a cream puff-like dough that is filled with a sweet pastry cream, dusted with powdered sugar and garnished with a cherry. Fig cookies and sweets with orange zest are also very popular on this holiday.
Since the feast occurs in the middle of Lent, it is always a meatless celebration.
St. Joseph’s Day, March 19, is also Father’s Day all over Italy. Plus, St. Joseph is the patron saint of the southern Italian region of Sicily. Catholic legend has it that during a terrible drought in Sicily during the Middle Ages, villagers prayed to St. Joseph to intercede on their behalf. Their prayers were answered. The rain came, saving the spring crops from destruction and preventing a widespread famine in Sicily. The people then celebrated with a special feast of thanksgiving dedicated to the saint.
For a few other dishes inspired by the flavors of la cucina Siciliana like pasta sarda, check out Stuffed Mini Eggplant, Eggplant Polpette, Trapanese Tomato Almond Pesto, Sautéed Cauliflower with Pangratatto, Stuffed Calamari, Calamari Potato and Peas, Peperonata, Cucuzza Squash Soup, Zucchini Parmigiana, Ciambotta Vegetable Stew, Ricotta Cheesecake with Orange and Almond and Pasta alla Norma.
Pasta Con Sarde Recipe Variations and Substitutions
Here are a few delicious ways to change up this Sicilian sardine pasta:
- Optional: The saffron, ground fennel and breadcrumbs are all technically optional in this recipe, but I really encourage you to include them as they make all the difference.
- Sauté the Fennel: I went a bit outside-the-box and roasted the fennel in my version of this recipe. But, it’s traditionally small-diced and sautéed along with the garlic. This is a more streamlined option that you can do.
- Add Butter: Cut the olive oil with some butter for a richer flavor.
- Leave Out the Fish: The Sicilians love this flavor combination so much that they actually have a version of this recipe called pasta chi sardi a mari, which means pasta with sardines still in the sea, for those too poor to afford sardines or that live in the mountains where fresh fish is difficult to come by. A great option for the fish averse out there!
- Panko Breadcrumbs: You can use crisper and flakier panko breadcrumbs in this recipe, but be sure to start with plain/unseasoned.
- Add olives: For a briny, savory and umami punch, add some chopped olives to the pan along with the garlic.
- Add tomato paste or tomato: Version of this pasta con sarde recipe with tomato exist all around the island of Sicily.
- Bake it: Although I have never done this myself, I have read about this recipe being baked and it sounds wonderful!
- Make it spicy! For all the hot pepper lovers out there, I suggest either increasing the amount of red pepper flakes or adding some Calabrian chile paste at the beginning of the cooking process (or both) for heat. And, of course, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
TOP TIPS FOR PASTA CON SARDE
- Sardines: I used tinned sardines in extra virgin olive oil and deboned them for this pasta con sarde recipe. See above for lots more info in the Sardine Primer section.
- Fennel: Try to find a fennel bulb with its fronds attached and intact. It definitely makes pasta alla sarda extra special, extra flavorful and extra beautiful.
- Optional: While the saffron and pangrattato breadcrumb topping are technically, optional, I really do recommend including them and making this recipe exactly as written. You will love it!
- Pasta Water: If you have time, simmer fennel stalks and fronds in the pasta cooking water. It will beautifully infuse the water with more fennel flavor.
- Prep In Advance to make this recipe a bit more streamlined. You can do a lot of the prep work one day prior to cooking. Soak the raisin/currants and saffron in the white wine and toast the pine nuts in advance and hold them uncovered at room temperature. Roast the fennel, chop the garlic and prep the sardines in advance and store these all covered in the refrigerator overnight.
- Leftovers: Store them in an airtight container in the refrigerator for up to 4 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
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If you’ve tried this Sicilian Sardine Pasta Con Sarde recipe, please let me know how it went in the comments below. I love hearing from you!
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Pasta Con Sarde Recipe ~ Sicilian Sardine Pasta
Ingredients
- ½ cup golden or black raisins or currants
- Big pinch saffron (optional)
- 1 cup dry white wine such as Pinot Grigio
- 1 large fennel bulb, cored and thinly sliced (about ¾ to 1 pound/2 cups sliced)
- 5 Tbsp extra virgin olive oil, divided (can use some sardine or anchovy oil) + more for finishing/serving
- ¼ cup pine nuts (about 1½ ounces)
- 2 Tbsp chopped or thinly sliced garlic (or more if you’d like!)
- 4 anchovy filets or 2 tsp anchovy paste
- Pinch crushed red pepper flakes
- 3 (4.4-ounce) cans sardines in olive oil, deboned and lightly crumbled (See Notes.)
- 1 pound bucatini or spaghetti + salt for pasta water
- Pinch ground black pepper and salt to taste (See Notes.)
- ¾ cup stemmed and chopped fennel fronds, if available
For the (optional) Breadcrumb Topping (Pangrattato):
- 3 Tbsp extra virgin olive oil (can use sardine oil)
- ¼ cup stemmed and chopped fennel fronds, if available
- ½ tsp ground fennel
- 1 cup plain, fine breadcrumbs
- Pinch salt and black pepper
Instructions
- Place the raisins/currants and saffron in the white wine and stir well. The raisins need to mostly hydrate (they will hydrate a bit more when added to the sauce) and the saffron needs to infuse into the wine, which will also continue once added to the heated pan. Let this mixture sit at least 30 minutes and stir it a few times. You can also do this step the night before and let it sit out at room temperature until needed.(Please see the section above in the blog post for Step-By-Step instructions with photos.)½ cup golden or black raisins or currants, Big pinch saffron, 1 cup dry white wine
- Then, prep and gather all remaining ingredients according to specifications above. Place a rack in the middle of the oven and preheat it to 400˚F on the convection setting, if available. Put a large pot of water on to boil.
- Next, roast the fennel: Toss the sliced fennel lightly with 2 Tbsp oil and arrange it in a single layer on a parchment-lined sheet pan. Roast uncovered for about 30-35 minutes, or until fennel is tender and slightly caramelized. Give the fennel a stir and rotate the sheet pan once about halfway through the cooking process. Remove from oven and set aside.1 large fennel bulb,
- Toast pine nuts: Place pine nuts in a small, dry skillet that fits them easily in a single layer over medium-low heat. Stir them occasionally until they are golden-brown and have a nutty aroma. This will only take a couple of minutes. Pine nuts will burn very quickly, so do not walk away from the stove when doing this! Set aside. (You can do this one day in advance and hold them at room temperature until needed.)¼ cup pine nuts
- Make the breadcrumb topping: Combine olive oil, fennel fronds and ground fennel in a small skillet over medium low heat and heat together for a few minutes or until the fennel becomes fragrant, stirring a few times. Then, add breadcrumbs, salt and black pepper to the skillet and stir well to combine. Stir until the mixture becomes crumbly. Cook until the breadcrumbs are toasted golden brown, about 2 minutes, while stirring. Set aside.3 Tbsp extra virgin olive oil, ¼ cup stemmed and chopped fennel fronds,, ½ tsp ground fennel, 1 cup plain, fine breadcrumbs, Pinch salt and black pepper
- Heat remaining 3 tablespoons olive oil in large skillet or Dutch oven over medium heat, then add the garlic, anchovy and red pepper flakes. Cook for 2 to 3 minutes to allow the garlic to soften and brown lightly and the anchovies to dissolve, stirring a few times. Take care not to burn the garlic!2 Tbsp chopped or thinly sliced garlic, 4 anchovy filets, Pinch crushed red pepper flakes
- Then, pour in the saffron-infused wine and rehydrated raisins/currants. Use a wooden spoon to scrape up any brown bits. Bring to a simmer and simmer 4 to 5 minutes or until most of the alcohol taste has cooked off. (Taste test it to figure this out.) It will reduce a bit.
- Next, stir in the reserved roasted fennel and sardines, let them heat through, then turn the heat down to warm/very low until the pasta is ready.3 (4.4-ounce) cans sardines in olive oil,
- Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water. Increase the heat for the sauce to medium about 5 minutes after the pasta has been cooking.1 pound bucatini or spaghetti
- When the pasta is ready, transfer it to the pan along with about ½ cup of the starchy pasta water (to start–you will definitely need the pasta water in this recipe), the toasted pine nuts and the fennel fronds. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add additional pasta water if more moisture is needed. Add salt and black pepper to taste.¾ cup stemmed and chopped fennel fronds,
- Once the pasta is al dente, turn off the heat. You can also mix some breadcrumbs into the pasta at this point if desired (in addition to using them as a topping).
- Transfer to a serving platter, top with a bit of the reserved breadcrumbs and serve immediately. Serve the remaining breadcrumb mixture on the side for each person to top off their individual plates. If desired, drizzle a bit of extra-virgin olive oil on the finished pasta. Buon Appetito!
Notes
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Bucatini and spaghetti are the traditional pasta choices for this recipe, but it will work well with any long pasta. Curly busiate pasta is also a popular choice in Sicily.
- You may not need any salt in this recipe, especially if you choose to substitute some of the olive oil with anchovy oil. Taste test and add salt at the very end if needed, keeping in mind that the breadcrumb topping has some salt as well.
- To make this recipe a bit more streamlined, you can do a lot of the prep work one day prior to cooking. Then, making the pasta will be a breeze. Soak the raisin/currants and saffron in the white wine and toast the pine nuts in advance and hold them uncovered at room temperature. Roast the fennel, chop the garlic and prep the sardines in advance and store these all covered in the refrigerator overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
- They may be packed in water, olive oil, extra virgin olive oil or soybean oil.
- Also available smoked or flavored, sometimes with tomato, hot pepper or lemon.
- Preparation varies as well from boneless and skinless to boneless and butterflied to simply headless and gutted, like the ones that I used.
- Pack sizes also vary from 2.8 ounces to 4.4 ounces to larger amounts in glass jars.
Made this recipe just as written and it was perfectly delicious! Will definitely be making it again!
I’m so happy that you enjoyed this recipe, Kim! Thank you so much for your comment. 🙂
I’m still dreaming about this dish and can’t wait to make it again!