Pasta (Bucatini) Con Le Sarde (Sardines)

Recipe by Phil Franco
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READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Directions:
  • Bring a large pot of water to a boil.
  • Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
  • In a small saute pan, melt the butter.
  • Add the bread crumbs and cook, stirring, until golden brown.
  • Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
  • In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
  • When hot, add the onion, garlic, fennel bulb and fennel seeds.
  • Season with salt.
  • Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
  • Add the wine mixture and the sardines, breaking them into pieces with a fork.
  • Bring to a boil and gently simmer for 10 minutes.
  • Add enough salt to the boiling water so that it tastes salty.
  • Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
  • Return the pasta to the pot and set over low heat.
  • Fold in the fennel-sardine mixture.
  • Toss in the remaining 4 tablespoons olive oil.
  • Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
  • Season to taste with salt and pepper.
  • Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
  • Serve immediately. Serves 2.
  • That's it!
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