Pasta Con le Sarde

Talk about a recipe that has withstood the test of time.

Legend has it, pasta con le sarde (Sicilian pasta with sardines) dates all the way back to the 9th century, when Euphemius of Messina, a Byzantine commander, landed in Sicily and asked his cooks to prepare a meal with what they could find in the area. Exploring the nearby hills and the ocean at their feet, the chefs created a pasta dish with dill, raisins, pine nuts, anchovies, and sardines. And so, as the story goes, pasta con le sarde was born.

Recognized as the national dish of Sicily, this pasta recipe combines the flavors of southern Italy with northern Africa. Golden raisins, an ingredient more commonly found in dishes from Morocco or Tunisia, add a burst of sweetness to the dish, while bright red saffron adds its classic color. Toasted pine nuts add their familiar nutty flavor, and sardines and anchovies bring the briny taste of the sea.

As with any popular dish with a long history, many will argue as to what the "proper" way to prepare it is. Do you use regular raisins, golden raisins, or currants? Do you soak the raisins in water or wine? Do you use bucatini, spaghetti, or rigatoni? All of these answers depend on who's cooking the dish on the day. So, here's our version of pasta con le sarde. Although we don't soak our raisins in wine, we recommend opening a glass of your favorite white to enjoy with this pasta dish.

Pasta Con le Sarde

PREP TIME: 25 minutesCOOK TIME: 45 minutesTOTAL TIME: 1 hour 9 minutes

SERVINGS

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Ingredients

• 1 cup chopped dill
• 1 tablespoon saffron
• 2 cups water
• Extra-virgin olive oil
• 1 white onion, finely chopped
• 2 cup garlic cloves, finely chopped
• 5 anchovy fillets
• 1 tablespoon raisins, soaked in warm water
• 1 tablespoons pine nuts
• 1 pound spaghetti or any long pasta
• 2 cans Vital Choice wild sardines in extra-virgin olive oil
• Salt and pepper
• Breadcrumbs, for garnish; use instead of grated cheese

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Shopping List

Wild Sardines in Extra-Virgin Olive Oil

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Instructions

1
In a medium sized pot, bring 3 quarts of water to a boil. Add the dill and blanche for 5 minutes.
2
Remove the dill, place it in a strainer, and allow it to rest for a few minutes before roughly chopping it. Reserve the cooking water as you will use it to boil the pasta.
Prepare the saffron water
1
Toast the saffron pistils in a saucepan for a couple of minutes, then add 2 cups of water and bring to a boil. When it starts to boil, turn off the heat and let it rest for 15-20 minutes.
For the pasta
1
Bring your dill cooking water back to a boil.
2
While your pasta water heats, add a tablespoon of olive oil to a large frying pan on medium heat. Add the onions, garlic, and anchovies to and stir to combine and break up the anchovies.
3
Add a drizzle of olive oil and sauté the pasta for a few minutes, stirring delicately. Complete the dish with breadcrumbs and serve!
4
After a few minutes, pour in the saffron water and add the chopped dill, raisins, and pine nuts. Mix well, then add the sardines and season with salt.
5
Add a drizzle of olive oil and sauté the pasta for a few minutes, stirring delicately.
6
Top the dish with breadcrumbs and serve!

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Recipe Author: Luca Manfe