Get ready for a tasty twist with Sicilian Pasta! This dish features spaghetti tossed with fresh sardines, garlic, and a hint of fennel. It’s simple yet full of flavor.
I love how it brings the taste of the sea right to my kitchen. Plus, it’s quick to make. Just boil the pasta, sauté the goodies, and mix! Dinner is served. 🍝✨
Key Ingredients & Substitutions
Spaghetti: I recommend using bucatini for its unique shape, but any thick pasta works too! If you’re gluten-free, try using gluten-free pasta alternatives.
Sardines: Fresh sardines are key for flavor, but if they’re hard to find, canned sardines work as a good substitute! Just drain them and add them toward the end of cooking.
Fennel Seeds: These add a lovely anise flavor. If you’re not a fan, consider using a pinch of dill or even celery seeds as a substitute. They’ll still give a nice aromatic touch!
Pine Nuts: Optional but recommended for added crunch. If you’re looking for an easier option, use toasted sunflower seeds or skip them altogether.
Anchovy Fillets: While traditional, they can be skipped if you’re vegetarian or don’t like anchovies. Adding a splash of soy sauce can mimic some depth instead.
How Do You Get Perfectly Cooked Sardines?
Cooking sardines can be a bit tricky because you want them to be just right! Here’s how to ensure they turn out well:
- Gently pat the sardines dry to help them crisp up nicely when cooking.
- Heat the skillet over medium heat, then add sardines carefully to avoid splashing hot oil.
- Cook each side for just 2-3 minutes—overcooking can make them tough. You’re looking for a nice golden color.
- Remove them carefully using a spatula and keep warm while you finish the pasta.
This technique helps retain their moisture and flavor while still giving you that appealing texture. Happy cooking!
How to Make Sicilian Pasta (Spaghetti) with Sardines
Ingredients You’ll Need:
For the Pasta:
- 400g spaghetti (preferably bucatini or thick spaghetti)
For the Sardine Preparation:
- 8 fresh sardines, cleaned and gutted (whole with heads on)
- 4 tablespoons olive oil
For the Flavor Base:
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 small bunch fresh parsley, chopped (reserve some for garnish)
- 1 tablespoon fennel seeds
For the Topping:
- 1/2 cup dried breadcrumbs (toasted)
- 1/4 cup pine nuts, toasted (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 anchovy fillets (optional, to deepen umami)
- 1/2 cup white wine (optional)
- Salt, to taste
- Freshly ground black pepper
- Grated Pecorino Romano or Parmesan cheese, for serving
How Much Time Will You Need?
This delightful dish will take about 30 minutes in total, including prep and cooking. You’ll spend about 10-15 minutes preparing the ingredients, and the cooking itself will only take around 15 minutes. It’s quick, fresh, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Sardines:
Start by cleaning the sardines thoroughly. Carefully remove the insides while keeping the heads and tails on for an attractive presentation. After that, pat them dry with a paper towel and set them aside.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Once cooked, drain the pasta but remember to reserve about 1/2 cup of the pasta water for later use.
3. Toast the Breadcrumbs and Pine Nuts:
In a dry skillet over medium heat, toast the breadcrumbs until they turn golden and crisp. This should take just a few minutes. Remove them from the pan and set them aside. If you are using pine nuts, toast them lightly in the same skillet, keeping an eye on them to prevent burning, and set aside as well.
4. Create the Flavor Base:
In a large skillet, heat the olive oil over medium heat. Add the fennel seeds and let them cook for about 1 minute until fragrant. Next, add the chopped garlic, onion, and anchovy fillets (if using). Sauté everything together until the onion becomes translucent and the anchovies dissolve into the mix.
5. Cook the Sardines:
Add the sardines to the pan. Gently cook them on each side for about 2-3 minutes until they are just cooked through but still intact. Once done, carefully remove the sardines from the skillet and place them on a plate.
6. Deglaze and Finish the Sauce:
Pour the white wine into the skillet to deglaze it, scraping up any flavorful bits stuck to the bottom. Allow the wine to reduce slightly, then add in the red pepper flakes, chopped parsley, and a splash of the reserved pasta water to loosen the sauce.
7. Combine Pasta and Sauce:
Add the drained spaghetti to the skillet and gently toss everything together to coat the pasta with the sauce. Make sure the onions, garlic, parsley, and fennel seeds are evenly distributed throughout.
8. Serve:
Plate your pasta, and arrange the beautifully cooked sardines on top, just like in the picture. Finish by sprinkling the pasta with the toasted breadcrumbs, optional pine nuts, a bit more fresh parsley, and grated cheese.
9. Enjoy:
Serve your Sicilian Pasta immediately, and consider a drizzle of olive oil on top for extra richness. Buon appetito!
Can I Use Canned Sardines Instead of Fresh?
Absolutely! Canned sardines are a great substitute. Just drain them and add them toward the end of cooking to heat through without overcooking.
What If I Can’t Find Fennel Seeds?
If fennel seeds are hard to come by, you can use a pinch of dill or even a touch of celery seed for a similar flavor profile, though it won’t be identical.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of olive oil or a little reserved pasta water to keep the pasta from drying out.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, simply omit the sardines and anchovies. You can boost the umami flavor by adding mushrooms or using a vegetable broth instead of wine.