Sardine Pasta Recipe: Pasta con le Sarde

This sardine pasta recipe for Pasta con le Sarde is a easy twist on the Sicilian classic, and features bucatini pasta with sardines and fennel.

This post is sponsored by King Oscar.

Pasta con le sarde (a sardines pasta recipe) is a classic Italian pasta dish from Sicily. 

It combines a lot of strong flavors-- like sardines and fennel-- into a surprisingly mild (but flavor-packed) and decadent pasta dish.

This dish has been on my mind for months-- hanging out and intimidating me a little.

Why?

Because this sardine pasta recipe, which has countless variations from what seems like every Italian chef out there, always seems to feature ingredients that are expensive or hard to find.  At least, hard to find where I live.

And so, if this dish has also been tantalizing (and intimidating) you-- I'm here to help!

I recommend reading the entire recipe in full before starting, and if you're not sure if you can find an ingredient-- start at the grocery store near you with the most well-stocked shelves.

If there's an ingredient you're not sure about, make sure to read through this post for tips on what can and cannot be substituted.

I'll walk you through this classic seafood pasta, and help make pasta con le sarde an EASY pasta dish!

Want more sardine recipes ideas?  Read this: How to Eat Canned Sardines

Sardine Pasta Recipe: Ingredients You Cannot Skip or Substitute

Sardines:  A Must for Pasta with Sardines

Don't skip or substitute the sardines.  Otherwise it's not a sardine pasta recipe.

Let's all pretend that I winked at everyone right here.

For this extra-fancy seafood meal, I broke out the best of the best--King Oscar's Cross-Pack Brisling Sardines.

The cross-pack features the smallest, and highest-quality sardines King Oscar sells-- and they work perfectly with the other ingredients in this gourmet pasta dish.

Love sardines?  Try these too: Mini Sardine Fish Cakes, Greek Salad (Horiatiki), Fish Tikka Masala, and Fish Balls: Albondigas de Pescado.

Where Can I Find Fennel Seeds?

Fennel seeds are easy to find, and will be in the spice aisle.

Most recipes for pasta con le sarde use ground fennel seed, but I couldn't find it anywhere, and did not feel like ordering it or grinding my own spices.  The unground seeds worked perfectly here.

If you prefer, another option is to lightly grind the seeds in a mortar and pestle before using.

Don't skip the fennel seeds.

Where Can I Find Fennel?

Fennel is one of those elusive ingredients that I see all the time-- until I need it, and then it's nowhere to be found.

I recommend looking for fennel at the grocery store in your area with the best selection of fresh produce.  It is sometimes labelled anise, and has a mild licorice flavor.

Look with the chilled produce, near other green vegetables like bok choy and celery.

Some fennel is sold with the lacy fronds still attached-- that's what you're looking for.  If you can only find fennel without the fronds, you can still use the fennel bulb, you'll simply lose the flavorful frond garnish.

The fennel is important in this recipe-- don't skip it.

Don't Skip the Anchovies

If you're not a regular anchovy eater, you should know that anchovies are phenomenal at boosting flavor.  This dish will not "taste like anchovies"-- they melt into the sauce seamlessly.

If you love anchovies-- you could double the amount used, and add four fillets instead of two.

Sardine Pasta Recipe: Ingredients You Can Substitute or Skip

Should I Use Dried Currants or Raisins?

Dried currants, or Zante currants, are actually made from tiny grapes and not currants!

Why?  I have no idea.

But I do know that you can find dried currants (or Zante currants) right next to the raisins at most grocery stores.

If your grocery store doesn't carry them, or if you already have raisins or golden raisins at home-- go ahead and use those.

I prefer dried currants to raisins here, because currants are a lot smaller than raisins, so they distribute a little more evenly through the sauce.  But it's not a dealbreaker-- use whatever is most convenient for you.

Why is Saffron So Expensive?

Because it's made from the tears of baby unicorns.

I joke.  Sort of.  Saffron is made from the stamens of a variety of crocus flowers, and each stamen is hand picked.

The good news is-- you don't have to add it to your pasta con le sarde.

It does add a subtle, nuanced flavor to the pasta that I like, but if you don't already have it on hand, or don't want to shell out the cash-- skip it.

What is Bucatini?

Bucatini is a thick, noodle-like pasta.  (It's basically the opposite of angel hair pasta.)  It lends a fluffy texture to this noodle dish that I enjoy, but you'll get all the same flavors with a basic spaghetti.

Avoid using thin pasta with this pasta con le sarde-- the toppings are too heavy.

Look for bucatini right next to the spaghetti in well-stocked grocery stores.  If you can't find it, or already have regular spaghetti in your cabinet-- that works too!

Can I Use Red Wine Instead of White?

Yes!  Usually the only reason I avoid cooking with a red wine is to avoid staining the food.

In this case, white wine is more traditional, but the white wine is dyed red by the currants, red pepper flakes, and saffron anyway.

So go right ahead and substitute a dry red wine if you prefer.

Do I Have to Use Pine Nuts?

Pine nuts add a subtle, mild nutty flavor to this dish.  Pine nuts are nice here because they're a softer nut, so they blend into the pasta mixture.

If you want to use a different nut, I recommend using diced cashews.

If you're allergic to nuts, skip the pine nuts.

How to Make Pasta Con le Sarde

Prepare the wine mixture:
Warm up a little wine. Add the currants, red chili flakes, and saffron to the wine. Set aside.

Toast the breadcrumbs:
Heat a little olive oil in a pan. Add the fennel seeds and breadcrumbs, and toast until fragrant.

Prepare the pasta:
Start heating a large pot of water. When it comes to a boil, cook the bucatini.

Make the pasta sauce:
Add diced onion and fennel bulb to a large pan, and cook until tender.

Add garlic and anchovies to the onions, and stir until the anchovies dissolve.

Add the pine nuts and sardines, and cook until the sardines are warmed through.

Add the pasta directly to the pot, and toss. Add the breadcrumbs and toss again.

Serve this pasta at your next dinner party, halve the recipe for date night, or enjoy it on a weeknight just because!

Want more PASTA recipes?  Try these:

• Bucatini with Roasted Eggplant + Cherry Tomato Sauce from Striped Spatula
• Seafood Alfredo with Scallops and Pumpkin
• Red Wine Pasta