Keep the fennel water after draining the greens. Fold the pasta gently so some sardine pieces remain recognizable.
Make ahead Prepare the sauce and toasted crumbs ahead and refrigerate the sauce promptly. Cook the pasta and finish the dish close to serving.
Pasta con le sarde
Prep 30 min · Cook 50 min · Serves 4 · Difficulty Medium
Method
Remove the sardine heads, open the bellies and remove the guts, backbone and remaining visible bones. Rinse briefly in cold water and pat dry; keep refrigerated while preparing the fennel. Bring 3000 ml water and 20 g salt to a boil. Cook the tender fennel for about 15 minutes, until the stalks yield easily. Drain, keeping the water, squeeze gently and cut into 1–2 cm lengths.Remove the sardine heads, open the bellies and remove the guts, backbone and remaining visible bones. Rinse briefly in cold water and pat dry; keep refrigerated while preparing the fennel. Bring 12⅔ cups water and ¾ oz salt to a boil. Cook the tender fennel for about 15 minutes, until the stalks yield easily. Drain, keeping the water, squeeze gently and cut into ½–¾ in lengths.
Warm 45 ml olive oil in the wide pan. Soften the onion over medium-low heat for 5 minutes, then add the anchovy fillets and stir until they dissolve. Add the sardines, raisins and pine nuts; cook gently for 10 minutes, folding rather than breaking up all the fish.Warm 3 tbsp olive oil in the wide pan. Soften the onion over medium-low heat for 5 minutes, then add the anchovy fillets and stir until they dissolve. Add the sardines, raisins and pine nuts; cook gently for 10 minutes, folding rather than breaking up all the fish.
Stir the saffron into 200 ml hot fennel water. Add it to the fish with the chopped fennel and pepper. Simmer gently for 10 minutes; taste before using any of the reserved salt. Meanwhile toast the breadcrumbs with 10 ml oil over medium-low heat for 3–4 minutes, stirring until dry and gold.Stir the saffron into ¾ cup hot fennel water. Add it to the fish with the chopped fennel and pepper. Simmer gently for 10 minutes; taste before using any of the reserved salt. Meanwhile toast the breadcrumbs with 2 tsp oil over medium-low heat for 3–4 minutes, stirring until dry and gold.
While the sauce finishes simmering, heat the conventional oven to 220°C and brush the dish with 5 ml oil. Bring the retained fennel water back to a boil and cook the bucatini 2 minutes less than the package time, usually 8–10 minutes. Drain, keeping a little water, and fold into the sauce. Loosen with the reserved liquid only if the pasta looks dry.While the sauce finishes simmering, heat the conventional oven to 425°F and brush the dish with 1 tsp oil. Bring the retained fennel water back to a boil and cook the bucatini 2 minutes less than the package time, usually 8–10 minutes. Drain, keeping a little water, and fold into the sauce. Loosen with the reserved liquid only if the pasta looks dry.
Spread the pasta in the shallow dish in a layer about 3 cm deep. Cover evenly with the toasted breadcrumbs and bake for 10 minutes, until the surface is crisp and the pasta is hot throughout. Serve directly from the dish. For a different quantity, use a dish with proportionate area or additional dishes to keep the same depth.Spread the pasta in the shallow dish in a layer about 1¼ in deep. Cover evenly with the toasted breadcrumbs and bake for 10 minutes, until the surface is crisp and the pasta is hot throughout. Serve directly from the dish. For a different quantity, use a dish with proportionate area or additional dishes to keep the same depth.
