Pasta Bucatini Con Le Sarde Sardines Recipes

PASTA CON LE SARDE

Steps:

• Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

PASTA (BUCATINI) CON LE SARDE (SARDINES)

Steps:

• Directions:.
• Bring a large pot of water to a boil.
• Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
• In a small saute pan, melt the butter.
• Add the bread crumbs and cook, stirring, until golden brown.
• Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
• When hot, add the onion, garlic, fennel bulb and fennel seeds.
• Season with salt.
• Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork.
• Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty.
• Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
• Return the pasta to the pot and set over low heat.
• Fold in the fennel-sardine mixture.
• Toss in the remaining 4 tablespoons olive oil.
• Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
• Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
• Serve immediately. Serves 2.
• That's it!

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE

Steps:

• Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
• Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
• Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
• Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
• If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.