Bucatini with sardines, raisins, and pine nuts

Name: Bucatini with sardines, raisins, and pine nuts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Bucatini pasta 0.7 lb; Sardines (already gutted) 160; Wild fennel 16 tbsp; Raisins 5 ½ tbsp; Pine nuts &frac13; cup; Garlic 1 clove; Saffron 2 bags; Peperoncino to taste; Extra virgin olive oil to taste; Salt to taste

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Bucatini with sardines, raisins, and pine nuts is a main course dish that tells the story and tradition of Sicilian cuisine. It is a simplified version of the classic pasta with sardines, where the blue fish, raisins, and pine nuts meet in a perfect balance of sweet and savory flavors. Even wild fennel is a fundamental ingredient of this recipe: with its unmistakable aroma, it gives the dish freshness and lightness, perfectly balancing the richness of the other components. Bucatini with sardines, raisins, and pine nuts are ideal for impressing your guests with a recipe that combines tradition and taste, but they are also excellent for a family lunch!

Discover also these main courses with sardines:

Pasta with sardines and broccoli
Orecchiette with sardines and cherry tomatoes
Bavette with artichokes and sardines
Pasta with humble fish

INGREDIENTS: Bucatini pasta 0.7 lb (320 g); Sardines 160 - (already gutted); Wild fennel 16 tbsp (40 g); Raisins 5 ½ tbsp (50 g); Pine nuts ⅓ cup (50 g); Garlic 1 clove; Saffron 2 bags; Peperoncino to taste; Extra virgin olive oil to taste; Salt to taste

Preparation

How to prepare Bucatini with sardines, raisins, and pine nuts

To prepare bucatini with sardines, raisins, and pine nuts, first clean the sardines. Remove the head 1, then open the sardines like a book 2 and, without separating the two fillets, gently remove the central bone 3. Rinse under running water to remove all impurities. Set aside.

Remove the stems from the fennel 4, blanch it 5 and set aside. In a pan, toast the pine nuts 6.

Then add the crushed garlic 7, the chili pepper 8, and a drizzle of oil 9.

Cook the bucatini in salted boiling water 10. Add the sardines 11 to the pan and a ladle of fennel cooking water 12.

At this point, add the drained fennel 13, the raisins 14, and the saffron 15.

When there are 2 minutes left before the bucatini are done cooking, drain them and transfer them to the pan 16, then finish cooking. Plate and finish with a drizzle of raw oil 17. Your bucatini with sardines, raisins, and pine nuts are ready to be enjoyed 18!

Storage

It is recommended to consume bucatini with sardines, raisins, and pine nuts immediately; if there are leftovers, you can store them in the refrigerator, in a closed container, for up to 2 days.