Spaghetti with sardines

14 Sep 2016 Main Course - PastaRecipes Antonella Stellino

For 4 people


500 g of wild fennel;
500 g of fresh sardines;
400 g of noodles;
1 onion;
pine nuts;
bread crumbs q.b .;
extra virgin olive oil;
Salt to taste.


Clean the fennel and boil it for 5 minutes in salted water. Drain retaining the cooking water and chop coarsely.

Clean the sardines by opening them in their length, remove the bones and remove the entrails.

Finely chop the onion and fry for a few minutes over low heat.

Combine the fennel, pine nuts and raisins. Season with salt and add some cooking water tablespoon of fennel and cook for 5 minutes.

Cook the pasta in the water in which you boiled fennel. Drain when it becomes al dente and finish cooking with the sauce.

Stir for a few minutes and add the toasted breadcrumbs.

Serve hot.

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