Sicilian Pasta with Sardines and Fennel

Sicilian Pasta with Sardines is a classic Southern Italian dish known for its bold contrast of flavours, combining tender pasta with sardines, fennel, raisins, pine nuts, saffron, and crisp golden breadcrumbs. Often referred to as Pasta con le Sarde, this Sicilian favourite balances savoury, sweet, and aromatic notes in a way that feels rustic yet deeply satisfying.

Hey folks – I hope you all are doing well.

This Sicilian Pasta with Sardines is another recipe I made last winter – one of those cozy, stay-at-home dishes that kept appearing on the table while Daisy supervised from nearby. It’s also inspired by Frank’s blog, which has led me to try and share several Italian classics here, including Ragù alla Bolognese, Pasta alla Genovese, and Sicilian Style Pasta with Cauliflower.

Traditionally, Pasta con le Sarde is made with fresh sardines and wild fennel – ingredients that are notoriously difficult to find in North America. Thankfully, Frank’s adapted version keeps the soul of the dish intact while using accessible ingredients, allowing us to enjoy a truly Sicilian flavour profile at home. So, let’s dive into this Sicilian Pasta with Sardines.

Why You’ll Love This Sicilian Pasta with Sardines

• Comforting and elegant: Perfect for a cozy dinner that still feels special.
• Classic Sicilian flavours: Raisins, pine nuts, fennel, and saffron create that unmistakable sweet-savory balance.
• Rich yet not heavy: Sardines provide depth and umami without overwhelming the dish.
• Crispy breadcrumb topping: A traditional and surprisingly addictive finishing touch.
• Adapted but authentic: Faithful to Pasta con le Sarde while practical for North American kitchens.

Flavour and Texture Profile

This Sicilian Pasta with Sardines is layered and aromatic. The sardines bring savoury richness, fennel adds gentle anise notes, raisins provide subtle sweetness, and pine nuts lend a soft crunch. Saffron ties everything together with warmth, while the toasted breadcrumbs add a contrasting crisp texture that elevates every bite.

Ingredients You’ll Need for This Sicilian Pasta with Sardines

To make Sicilian Pasta with Sardines, you’ll need the following key ingredients:

• Pasta: Bucatini is traditional and ideal for catching the sauce, though spaghetti works beautifully as well.
• Sardines in olive oil: A convenient substitute for fresh sardines, offering richness and depth.
• Anchovy fillets: These melt into the sauce, enhancing umami without tasting fishy.
• Fennel stems and fronds: Used in place of wild fennel to recreate the dish’s signature aroma.
• Onion: Forms the savoury base of the sauce.
• Raisins: Add gentle sweetness that defines Pasta con le Sarde.
• Pine nuts: Provide a buttery crunch and balance.
• Saffron: Infuses the dish with warmth and subtle floral notes.
• Olive oil: Preferably from the sardine tins for extra flavour.
• Salt: Used sparingly, as the fish already contributes seasoning.

For the Breadcrumb Topping

• Breadcrumbs: Made from stale baguette or rustic bread, ground into coarse crumbs.
• Olive oil: For toasting the crumbs to a golden finish.
• Salt: Optional, to lightly season the crumbs.

How to Make Sicilian Pasta with Sardines

Start by preparing the breadcrumbs: sauté them gently in olive oil over low–medium heat until golden and crisp, then set aside. Bring a large pot of well-salted water to a boil and cook the fennel stems and fronds until tender. Remove, cool, finely chop, and reserve the fennel-infused water. Cook the pasta in the same water until al dente, reserving some pasta water before draining.

While the pasta cooks, sauté the onion in olive oil from the sardines until soft. Add the anchovies and let them melt into the oil, then stir in the chopped fennel. Add the saffron with its soaking liquid, raisins, and pine nuts, and let everything simmer briefly to combine.

Gently fold in the sardines, allowing them to break up slightly without fully disintegrating. Add the pasta and toss gently, loosening with a splash of reserved pasta water if needed. Cook for a minute to meld the flavours, then serve topped with the toasted breadcrumbs.

I’d love for you to try this Cranberry Chestnut Brie Crostini with Caramelized Onions and Prosciutto. If you give this holiday appetizer a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Sicilian Pasta with Sardines and Fennel

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Pasta and GnocchiCuisine: Italian, Sicilian

Servings

4-6

servings

Prep time

15

minutes

Cooking time

45

minutes

Sicilian Pasta with Sardines and fennel, also known as Pasta con le Sarde, made with raisins, pine nuts, saffron, and crispy breadcrumbs.
The recipe adapted from Memorie di Angelina – Easy authentic Italian recipes

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Ingredients

• Pasta with Sardines:

• 1 onion, finely chopped

• 2 fennel bulbs – only the stems and fronds; reserve the bulbs for other recipe

• 4-6 anchovy fillets

• 3 small cans (120-130 gr. each) of sardines in olive oil – about 360-400 gr. total

• ~1/4 cup (40-45 gr.) raisins

• ~1/4 cup (35-40) pine nuts

• 1/2 tsp. saffron strands, dissolved in 2 tbsp. warm water

• 1 lb. (450 gr.) pasta such as bucatini or spaghetti

• salt

• Breadcrumbs:

• 1 cup breadcrumbs – I simply grated the stale baguette into course crumbs

• 3-4 tbsp. olive oil

• a good pinch of salt, optional

Directions

• In a medium pan sauté the breadcrumbs in olive oil and seasoned with salt, over low-medium heat, until golden brown. Turn off the heat and set aside.
• Boil the fennel stems and fronds in a large pot of well salted water until tender, about 7-10 minutes. Remove the fennel from of the pot (do not discard the water, you will need it for step 3) and cool completely in cold water. Then chop the fennel and set aside for later use. You do not need the bulbs, reserve them for another recipes like Potato Fennel Bacon Soup or Orange Fennel Pecan Salad.
• In the same pot cook the pasta according to the package instructions, until al dente. Reserve about 1 cup of pasta water and drain.
• While you are cooking the pasta, in a large pan sauté the onions in olive oil from the sardines (see notes) until they are translucent.
• Add the anchovies and let them melt into the onions.
• Stir in the chopped fennel and sauté for a minute or two.
• Add the saffron with its liquid, along with the raisins and pine nuts. Simmer everything for a minute or two longer to let the flavors mingle. Taste and season with salt if it needs it.
• Finally, add the sardines and give everything a gentle stir, letting the sardine fillets break up but not disintegrate.
• Transfer the cooked pasta to the pan with the sauce and toss everything together gently. Let it cook together for an additional minute or so.
• Serve, topped with a the breadcrumbs, if desired. Enjoy!

Notes

• use the oil from cans with sardines only if it is good quality; if it does not smell pleasant or if other oil has been used, I would recommend draining the fish and use some bottled oil instead.