Iana's Pasta con le Sarde
Description
Sardines, fennel, and pine nuts mingle in the sauce of this traditional Sicilian pasta, topped with garlic and olive oil-infused bread crumbs.
Ingredients
•
1 tablespoon olive oil
•
1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
•
1 onion, diced
•
4 cloves garlic, minced
•
2 (4 1/2 ounce) cans sardines packed in oil
•
1/3 cup raisins
•
1/4 cup pine nuts
•
1 teaspoon chopped fresh basil
•
1 teaspoon fennel seeds
•
salt and ground black pepper to taste
•
1 pinch red pepper flakes, or to taste
•
1 (28 ounce) can crushed tomatoes
•
1 (16 ounce) package spaghetti
•
2 tablespoons olive oil
•
2 cloves garlic, or more to taste, minced
•
1 cup bread crumbs
•
1/2 teaspoon chopped fresh basil
•
1 tablespoon grated Parmesan cheese, or to taste
Directions
1
Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3
Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
4
Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.