Sardine Pasta with Fennel and Saffron is a bold Sicilian dish that balances briny sardines and anchovies with sweet golden raisins and onions, fragrant fennel, and a toasty topping of pine nuts and breadcrumbs. A pinch of saffron and a splash of lemon bring sunny color and bright flavor to every bite.
This traditional sardine pasta, or Pasta con le Sarde as it’s called in Sicily, is unusual in that it’s deeply savory from a base of anchovies, garlic and a little chili heat, balanced with the sweetness of golden raisins and tender sautéed onions. A toasted breadcrumb and pine nut topping delivers crunch, and a final flourish of lemon zest and fennel fronds keeps things bright and herbaceous.
Despite how trendy tinned fish have become, I was not an early fan! Sure, canned tuna was fine. I was on board with something mild like tuna salad, or even more in-your-face like tonnato sauce. But the small, oily fish—sardines, mackerel and anchovies—that are both healthy and sustainable took me a little longer to come around to. It was this pasta, with its unique balance of flavors and textures, that got me on board.
I was a gastronomy student in Parma, Italy, and had traveled with my flatmate to Sicily. In one of the sweetest instances of Italian hospitality, the owners of a local chocolate shop took us out to lunch. We tried Sicilian dishes that were very different from the rich ingredients associated with Emilia-Romagna. This sardine pasta was a standout.
Table of Contents
Ingredients for Sardine Pasta
Sardines and fennel—which grows wild on every hillside in Sicily—capture the essence of the coastal landscape, while the additions of saffron, pine nuts, and golden raisins hint at the island’s Arab culinary influences.
Together, these ingredients tell a story of Sicily’s long, vibrant, multicultural history in a dish that shows how people for centuries have been making delicious food from humble ingredients! There is no need to search a hillside for the ingredients, as everything you need to make it is likely in your pantry.
- Kosher salt seasons the pasta water, helping to flavor the spaghetti as it cooks. I find that as long as the pasta water is thoroughly seasoned, I need to add very little additional salt because the anchovies and sardines both add salty, savory depth.
- Onion: Caramelizes into the base of the sauce, adding natural sweetness and complexity.
- Fennel: Fennel brings a subtle anise flavor that complements the fish, while the fronds make a fresh, herbal garnish.
- Dry white wine adds acidity and balance. Grillo is the most famous white wine from Sicily, and its refreshing green apple-citrus quality is worth seeking out! Use something crisp and mineral, both Pinot Grigio or Sauvignon Blanc will also work well in this dish. You can also omit the wine and substitute seafood stock or chicken stock.
- Golden raisins: Soaked in wine, they plump up and bring a subtle sweetness that balances the savory anchovies and sardines.
- Saffron: It’s optional, but just a pinch gives the dish a delicate floral aroma and golden hue.
- READ MORE: See our full guide to buying, preparing, and storing saffron.
- TRY IT: Saffron grown high in Morocco’s Atlas Mountains
- Sardines add meatiness and marine richness to this Sicilian pasta. I use canned sardines packed in olive oil, and I use the olive oil to sauté the vegetables so as not to waste it. You can substitute drained water-packed sardines, too! Feel free to use fresh sardines, if you can get them, or substitute canned tuna or mackerel.
- Extra virgin olive oil: A high-quality oil makes all the difference. For this dish, I like the balance of buttery and peppery notes in our Nocellara olive oil, which is produced in Sicily!
- Anchovy filets melt into the oil to add deep, salty umami flavor.
- Garlic: Minced garlic infuses the olive oil to build a savory aromatic backbone for the dish. It’s such a good pairing for sardines and pasta!
- Crushed red pepper flakes: Adds just enough heat to round out the flavors. You can skip it if you’re averse to spice.
- Lemon zest and juice brightens and balances the richness of the fish with acidity and citrusy freshness.
- Spaghetti is a classic shape for this dish, though bucatini works too. Choose a high-quality bronze die-cut spaghetti for the best texture, and feel free to use a gluten-free pasta, if you prefer.
- Pine nuts: Toasted with the bread crumbs until golden, they bring richness to a crunchy sprinkle that adds texture contrast to the finished pasta.
- Breadcrumbs: I prefer to use fluffier homemade or panko breadcrumbs, rather than store-bought, which tend to be super fine and can feel a little sandy in this application.
How to Make Sardine Pasta
Even though there are a number of components for pasta con le sarde, it’s beginner-friendly. Here’s the step-by-step break down for how to put it together.
- Get ready. Bring a large pot of water to a boil and salt it heavily. Carefully slice 1 large onion and 1 medium fennel bulb (including fronds) very thinly; use a mandoline slicer if you have one. Reserve the fennel fronds.
- Steep the raisins and saffron. Warm 1/3 cup dry white wine in a small saucepan over medium. Once beginning to steam, add 1/4 cup golden raisins and a pinch of saffron. Cover and set them aside to soak while you prepare the sauce.
- Sauté the aromatics. Warm a wide, deep sauté pan or skillet over medium heat. Open 1 (4.375 ounces) tin extra virgin olive oil-packed sardines and measure the oil from it into the pan. Add more extra virgin olive oil if necessary to make up about 2 tablespoons, or a thin layer on the bottom of the pan. Add 2 anchovy filets and sauté them gently until they have melted into the oil. Add 2 minced garlic cloves and, if you like spice, 1/4 teaspoon crushed red pepper flakes. Cook just until fragrant, only a minute. Add the sliced onion and fennel to the skillet and increase the heat to medium high. Cook, stirring often, until everything has softened and begun to caramelize, about 8 minutes.
- Cook the pasta. Meanwhile, add 1 pound spaghetti to boiling water and cook according to package instructions.
- Finish the sauce. Add the sardines to the pan with the fennel and onion, breaking them up slightly, and the juice of 1 lemon. Add the steeped white wine, saffron, and raisins. Lower the heat to medium-low and allow the whole mixture to simmer together and reduce. Taste and add kosher salt if necessary.
- Toast the breadcrumbs and pine nuts. In a separate, small skillet over medium heat, toast 1/3 cup pine nuts and 1/2 cup breadcrumbs, stirring often, until fragrant and lightly browned.
- Combine the pasta and sauce. When the pasta is al dente, reserve a cup of the cooking water. Drain the pasta and add it to the pan with the sauce, tossing gently to combine. Splash in the cup of cooking water as needed to maintain a loose, silky texture.
- Finish and serve. Serve the pasta topped with the breadcrumb-pine nut mixture, sprinkled with lemon zest and reserved fennel fronds, and finish with a drizzle of extra virgin olive oil.
What to Serve with Sardine Pasta
All you need with this sardine pasta is a refreshing, crunchy salad. You can lean hard into the flavor of fennel and make a Fresh Fennel and Orange Salad; the citrus flavors in this salad would be a refreshing counterpoint to the sardines. The bitterness of radicchio and buttery olives in our Big Easy Italian Salad would also make it a particularly tasty combination.
Want to make this dish a centerpiece of a whole Sicilian spread? Start with Eggplant Caponata, which has the same sweet-savory essence as this pasta with sardines. Arancini, deep-fried risotto fritters stuffed with cheese, are also a beloved Sicilian dish. It feels right to end the meal with Cannoli, another Sicilian favorite.
How to Store Sardine Pasta
Leftovers of this sardine pasta keep well for a day or two in an airtight container in the refrigerator. To reheat, just add a splash of water or olive oil to loosen the sauce and warm it gently on the stovetop or in the microwave. The breadcrumb and pine nut topping will lose its crunch, so if you have extra, store it separately in an airtight container at room temperature.
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Sardine Pasta with Fennel and Saffron (Pasta con le Sarde)
Equipment
- 1 mandoline slicer
Ingredients
- Kosher salt
- 1 large onion
- 1 medium fennel bulb, including fronds
- 1/3 cup dry white wine
- 1/4 cup golden raisins
- 1 pinch saffron (optional)
- 1 tin extra virgin olive oil-packed sardines (4.375 ounces)
- Extra virgin olive oil
- 2 anchovy filets
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 pound spaghetti
- 1 lemon, zested and juiced
- 1/3 cup pine nuts
- 1/2 cup breadcrumbs
Instructions
- Get ready. Bring a large pot of water to a boil and salt it heavily. Carefully slice the onion and the fennel bulb very thinly; use a mandoline slicer if you have one. Reserve the fennel fronds.
- Steep the raisins and saffron. Warm the wine in a small saucepan over medium heat. Once beginning to steam, add the raisins and saffron. Cover and set aside to soak while you prepare the sauce.
- Sauté the aromatics. Warm a wide, deep sauté pan or skillet over medium heat. Open the tin of sardines and measure the oil from it into the pan. Add more olive oil if necessary to make up 2 tablespoons, or a thin layer on the bottom of the pan. Add anchovy filets and sauté them gently until they have melted into the oil. Add the garlic and crushed red pepper flakes and cook just until fragrant, only a minute. Add onion and fennel to the skillet and increase the heat to medium-high. Cook, stirring often, until everything has softened and begun to caramelize, about 6 to 8 minutes.
- Cook the pasta. Meanwhile, add the spaghetti to the boiling water and cook according to package instructions.
- Finish the sauce. Add the sardines to the pan with the aromatics, breaking them up slightly, and lemon juice. Add the white wine, saffron, and raisins mixture. Lower the heat to medium-low and allow the the whole mixture to simmer together and reduce. Taste and add salt if necessary.
- Toast the breadcrumbs and pine nuts. In a separate small skillet over medium heat, toast pine nuts and breadcrumbs, stirring often, until fragrant and lightly browned.
- Combine the pasta and sauce. When pasta is al dente, reserve one cup of the cooking water. Drain the pasta and add it to the pan with the sauce, tossing gently to combine. Splash in the reserved cooking water as needed to maintain a loose, silky texture.
- Finish and serve. Serve the pasta topped with breadcrumb-pine nut mixture, sprinkled with lemon zest and reserved fennel fronds, and finish with a drizzle of extra virgin olive oil.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, saffron and pasta used in this recipe.
- How to Store: Leftovers of this sardine pasta keep well for a day or two in an airtight container in the refrigerator. To reheat, just add a splash of water or olive oil to loosen the sauce and warm it gently on the stovetop or in the microwave. The breadcrumb and pine nut topping will lose its crunch, so if you have extra, store it separately in an airtight container at room temperature.
Nutrition
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Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains
