Best 9 Sicilian Style Pasta With Sardines Recipes

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Sicilian style pasta with sardines is a classic Italian dish that combines the flavors of the sea and the land. This dish is typically made with fresh sardines, which are lightly fried and then simmered in a flavorful tomato sauce. The pasta is usually a short type, such as penne or busiate, which helps to soak up the delicious sauce. This dish is a great way to enjoy the flavors of Sicily, and it is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

SARDINE PASTA (PASTA CON LE SARDE) SICILIAN RECIPE AND HISTORY



SARDINE PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY image

Sardines pasta is a traditional Sicilian delicacy, and, as usual for many Italian recipes, is the protagonist of a legend and a historical fact. The ingredients of this dish are typical of Sicily but also inspired by the foreign occupations of the island into the centuries. Here the history and the recipe of this legendary dish!

Provided by Filippo Trapella - philosokitchen.com

Time 40m

Number Of Ingredients 13

13 oz ( 360 g) pasta (best if spaghetti or bucatini)
1/2 Lb (225 g) sardines deboned, fresh or canned
2 anchovies in oil
1/2 white onion medium
4 tbsp extra-virgin olive oil
1 tbsp pine nuts
2 tbsp raisin
4 tbsp breadcrumbs or Panko
2 tbsp wild fennel, minced (alternatively, 1/2 tsp fennel tops)
2 pinches saffron threads (optional)
1 dash black pepper
to taste table salt
4.5 tbsp cooking salt

Steps:

  • First, soak the raisin into a bowl full of warm water.
  • After that, soak the saffron in another little cup along with 2 tbsp of water.
  • The tradition wants wild fennel, very easy to find in Sicily.
  • But, if you are not so lucky to have wild fennel to hand, use the greenest and most tender parts of fennel tops.
  • Bring to boil a pot big enough to cook the pasta full of water.
  • Now, mince the tops of fennel roughly along with the leaves.
  • Finally, poach them 1 minute, raise and pour into a bowl full of iced water to preserve the color and stop the cooking. Save the water flavored with fennel.
  • Although this sardines pasta is also delicious prepared with canned sardines, fresh fish is traditionally the best option.
  • If you opt for fresh sardines, rinse them thoroughly and eliminate the scales rubbing the body under running water.
  • Then, open the stomach with your thumb and discard the offal.
  • Finally, pull firmly and gently the head and separate the meat from the backbone.
  • Rinse the fish fillets again, dry them, and place in the fridge until ready to cook.
  • Place a little pan over medium heat and sauté the pine nuts until golden, then pour them into a cup.
  • Now, peel and mince the onion finely.
  • After that, pour the onion in a pan and sauté over medium heat along with 3 tbsp of olive oil until smooth and translucent.
  • Rinse the raisin and add into the pan along with the pine nuts and the anchovies, and the minced fennel.
  • Cook 5 minutes more, then add the sardine fillets. Sauté 3-4 minutes stirring until the fish starts to fall apart.
  • Do not overcook the fish. Finally, add salt as needed and another splash of olive oil.
  • Toast the breadcrumbs or Panko in a little pan until golden, then pour into a bowl.
  • Cook the pasta in the same water used to poach the fennel, along with 4.5 tbsp of coarse salt.
  • Raise the pasta "al dente" and toss it with the sardines sauce and the saffron.
  • Complete with toasted breadcrumbs and black pepper.
  • Serve immediately.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

  • To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

SICILIAN PASTA WITH SARDINES



Sicilian Pasta with Sardines image

Our version of pasta with sardines combines linguine with garlic-toasted breadcrumbs, sautéed sweet onions, fresh lemon, parsley, and capers.

Provided by Lynne Webb

Categories     Pasta

Time 30m

Number Of Ingredients 12

6 ounces spaghetti or linguine
1 4.25 ounce tin boneless, skinless sardines in olive oil
2 cloves garlic (minced)
3/4 cup homemade breadcrumbs (see recipe notes)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium sweet onion (chopped)
1 teaspoon fresh lemon zest
1/4 cup chopped fresh parsley
1/4 teaspoon crushed red pepper (optional)
2 tablespoons capers (drained (optional))
Lemon wedges for serving

Steps:

  • Put a pot of salted water on to boil for the pasta.
  • Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
  • Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
  • Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
  • Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
  • Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
  • Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
  • Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
  • Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
  • Add the garlic-toasted breadcrumbs, toss again and serve immediately.
  • Note: This recipe can easily be doubled.

Nutrition Facts : Calories 658 kcal, Carbohydrate 93 g, Protein 18 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 688 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving

PASTA CON SARDE (PASTA WITH SARDINES)



Pasta Con Sarde (Pasta with Sardines) image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
  • Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g

IANA'S PASTA CON LE SARDE



Iana's Pasta con le Sarde image

A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.

Provided by FredWilliams

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
1 onion, diced
4 cloves garlic, minced
2 (4.5 ounce) cans sardines packed in oil
⅓ cup raisins
¼ cup pine nuts
1 teaspoon chopped fresh basil
1 teaspoon fennel seeds
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package spaghetti
2 tablespoons olive oil
2 cloves garlic, or more to taste, minced
1 cup bread crumbs
½ teaspoon chopped fresh basil
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
  • Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)



Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) image

Make and share this Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) recipe from Food.com.

Provided by Molly53

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sardine fillet
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 (6 ounce) can tomato paste
1/8 cup seedless raisin (optional)
1 sprig fresh oregano (dried herbs may be used)
5 fresh basil leaves (dried herbs may be used)
parmesan cheese (fresh is best) or romano cheese, grated (fresh is best)
salt and pepper
1 lb pasta

Steps:

  • Cut fish into 1" pieces.
  • Saute garlic in olive oil over medium heat until golden.
  • Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
  • Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
  • Add herbs (leaves only)and raisins.
  • Reduce heat, add salt and pepper; simmer until thick.
  • Place cold water into large pot and start to the boil.
  • Boil pasta until al dente, drain and toss with sauce.
  • Serve with grated cheese on the side.

Nutrition Facts : Calories 579.8, Fat 15.4, SaturatedFat 2.2, Sodium 346, Carbohydrate 93.7, Fiber 5.5, Sugar 8.3, Protein 16.8

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. 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. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 13

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

Steps:

  • Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
  • Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
  • Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
  • Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
  • If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g

SICILIAN-STYLE SARDINE PASTA WITH BREADCRUMBS



Sicilian-Style Sardine Pasta With Breadcrumbs image

Recipe courtesy of Rachel Ray.It took me awhile to repeat preparing this dish - am I sorry it took so long! Very easy and tastes great too! Update: July 10,2008: according to a poster lemon-pepper adds that extra kick to the recipe, as well as adding some olive oil to the pasta (she prefers angel-hair) as well as the pasta water, and then finish with some grated or shredded asiago. Just made it with these changes and it turned out beautifully!!!

Provided by Manami

Categories     Spicy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
8 garlic cloves
1 1/2 cups breadcrumbs
1/2 cup fresh flat-leaf parsley, chopped
coarse salt
fresh coarse ground black pepper
8 ounces canned sardines, drained, boned and chopped (2 cans)
1 teaspoon crushed red pepper flakes
1 lb linguine (fresh or dried)

Steps:

  • In a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.
  • When the garlic begins to sizzle in oil add bread crumbs.
  • Stir bread crumbs until deeply golden in color.
  • Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each.
  • Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and 3 tablespoons extra-virgin olive oil.
  • Add sardine and red pepper flakes to pan and saute over medium heat 2-3 minutes.
  • Add hot, cooked pasta to the skillet and toss with sardines.
  • Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
  • Taste, to adjust seasonings, and serve.

SICILIAN-STYLE PASTA WITH SARDINES



Sicilian-Style Pasta with Sardines image

Categories     Fish     Pasta     Sauté     Raisin     Saffron     Fennel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Steps:

  • Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
  • Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
  • Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
  • While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

Tips:

  • Use fresh sardines: Fresh sardines have a milder flavor and a more delicate texture than canned sardines.
  • Clean the sardines properly: Remove the heads, guts, and bones from the sardines before cooking. This will help to reduce the fishy smell and taste.
  • Don't overcook the sardines: Sardines are a delicate fish and can easily be overcooked. Cook them for just a few minutes until they are opaque and flaky.
  • Use a variety of ingredients: This recipe is a great way to use up leftover vegetables and herbs. Feel free to add or substitute any ingredients that you like.
  • Serve the pasta immediately: Pasta is best when served immediately after it is cooked. If you are not going to serve it right away, rinse it with cold water to stop the cooking process.

Conclusion:

This Sicilian-style pasta with sardines is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sardines are packed with flavor and the pasta is cooked to perfection. This dish is sure to please everyone at your table.

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