Pasta con le SardeRecipes
This is a classic Palermitano pasta dish from the capital of Sicily, Palermo, made with sardines and Sicilian wild fennel, which grows in abundance across the island although rare in the UK. This dish has a rich Arabic influence with raisins running through the pasta giving it a sweet and savoury taste. This is a great dish that can be dressed up for a special occasion and equally simple for a weeknight dinner. Serve with a crisp glass of white wine such as a Grecanico or a Carricante, both native varieties to Sicily.
Heat a pan of boiling water up to cook the pasta and season well with salt.
In a large frying pan add in the olive oil and finely diced onion and gently fry on a low heat until soft and lightly golden brown. At this point start to cook your pasta accordingly to the cooking guidelines on the pack.
Once the onions are cooked add in the wild fennel pesto and fry for 30 seconds. Add in the chopped raisins and mix through, then add in the tin of sardines and its oil and gently cook together for 1 minute adding in 4 – 6 tbsp’s of pasta water to loosen up the sauce.
Drain the pasta and add it directly into the sauce mixing it well together on a low heat for 30 seconds and slowly drizzle in the Strazzanti extra virgin olive oil.
Plate up the pasta and serve with the Mollica Atturata scattered on top and an extra drizzle of Strazzanti olive oil.