Pasta con le sarde espressa
Pasta con le sarde espressa

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pasta con le sarde espressa. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pasta con le sarde espressa is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Pasta con le sarde espressa is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Pasta con le sarde espressa. Pasta con le sarde (sardines) is a trademark recipe from Palermo. It's simple Sicilian ingredients infused with Arab influences, and it's just so delicious. This version is adapted to everyday life in the UK - sometimes I don't have saffron, stale.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pasta con le sarde espressa using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta con le sarde espressa:
  1. Get 2 small fennels
  2. Prepare 2 anchovies
  3. Prepare 1 tin sardines (usually 3-4 sardines)
  4. Take 1 clove garlic
  5. Take 1 chilli (optional)
  6. Take 1 pinch saffron (optional)
  7. Make ready 1 big handful of raisins
  8. Prepare 8-10 cherry tomatoes (or 2 large tomatoes)
  9. Make ready 200 g fresh pasta (or 150g dried)
  10. Prepare 1 handful breadcrumbs

Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Today I am sharing with you my Pasta con Sarde recipe! I like to use spaghetti for this recipe, but you can use your favorite pasta instead since it is all about the sardine sauce. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Instructions to make Pasta con le sarde espressa:
  1. Bring a large pot of salted water to the boil for the pasta as usual. Slice the bulbs of the fennel in thin rounds; keep aside the fluffy tips for later.
  2. Add the fennel, chilli, saffron, garlic and anchovies to a pan with the oil and fry for a few minutes. Once the fennel starts to soften and the anchovies start to dissolve, add the raisins. After another minute or so, add the sardines and the chopped tomatoes and cook for another 5 minutes tossing frequently.
  3. Remove from heat. Cook the pasta (these are homemade chestnut and wholemeal pappardelle); in the meantime, chop the fennel tips finely.
  4. Drain the pasta al dente and combine it with sauce in the pan. Add the chopped fennel tips and the breadcrumbs.
  5. Done!

I like to use spaghetti for this recipe, but you can use your favorite pasta instead since it is all about the sardine sauce. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe. Add enough salt to the boiling water so that it tastes salty. Return the pasta to the pasta pot and set over low heat. Legend has it that pasta con le sarde has been born in Mazara del Vallo.

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