Spaghetti Con Le Sarde
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 118.29 ml olive oil, divided
- 1.23 ml dried oregano
- 4 medium yellow onions, thinly sliced plus 1/2 minced
- 2 garlic cloves, finely chopped
- 9.85 ml tomato paste
- 396.89 g . can whole peeled tomatoes with juice, crushed
- 3 fresh basil leaves, rough chopped
- salt & freshly ground black pepper, to taste
- 1 large fennel bulb, thinly sliced
- 566.99 g fresh sardines, filleted chopped
- 29.58 ml flour
- 4 anchovies, finely chopped
- 236.59 ml golden raisin, soaked for 30 minutes drained
- 59.14 ml pine nuts or 59.14 ml almonds, lightly toasted
- 2.46 ml saffron, crushed soaked in 1 tbsp warm water
- 453.59 g spaghetti, cooked
- 29.58 ml parsley, finely chopped
directions
- Heat 2 tbsp olive oil in a 4 qt saucepan over medium-high heat. Add oregano, minced onion, and garlic. Cook until soft (6 minutes).
- Add tomato paste and cook until caramelized (about 2 minutes). Add tomatoes and cook until reduced (30 minutes).
- Stir in basil and season with salt and pepper. Set sauce aside.
- Bring a 4 qt saucepan of salted water to a boil. Add fennel and cook until tender (5 minutes). Drain and set aside.
- Heat 1/4 cup olive oil in a 12 inch skillet over medium-high heat. Toss sardines in flour; add to skillet. Cook until golden brown turning occasionally (4 minutes).
- Add remaining oil, sliced onions, reserved fennel, and anchovies. Cook until very soft (14 minutes).
- Add reserved sauce, raisins, pine nuts, and saffron water. Cook to blend flavors (10 minutes). Add pasta and toss with sardine sauce.
- Transfer to a large serving platter; sprinkle with parsley.
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