7 July, 2015
Bucatini con le sarde
Bucatini Pasta with Sardines and Anchovies: Bucatini con le sarde traditional pasta dish made on St Joseph day and common in Sicily.
Ingredients
- 1/4 cup Raisins
- 1 cup Fennel bulbs
- 1 small onion Chopped
- 1/4 cup Pine nutes Pignoli
- 8 oz Pasta Bucatini
- 8 oz Sardines
- 4 oz Anchovie small can fillets
- 1/2 cup olive oil
- 1 salt and pepper To taste
Servings: People
Instructions
- Fresh fennel bulb should be boiled for 10 minutes.
- Chopped into small pieces like an onion (about a cup chopped fennel) set aside (note: Keep the water used to boil the fennel and use this water to cook Bucatini pasta in it).
- Chop pignoli nuts and set aside.
- Chop small onion and set aside and chop anchovies small and set aside.
- Chop sardines small and set aside.
- Begin by browning onion in olive oil and adding the anchovy.
- Begin boiling water (add little salt) and add your bucatini pasta (cook as directed on package). Mix in the rest of the ingredients except the bucatini. Cook on low and add about a 1/2 cup of pasta water to the saute pan on to reach consistency of sauce.
- Cooking time is about 8-10 minutes. Once bucatini is done, mix in your sauce and serve.
Recipe Notes
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Nutrition Facts
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