I fell is love with this dish some 25 years ago when a restaurant in Manhattan named Siracusa (long gone) had it on their menu. Today, no Italian restaurant I frequent makes this wonderful pasta.
Since I really love it and there are no complicated or hidden ingredients, I've been making it at home and even served it one year for our fish-only xmas even dinner.
It's simple and forgiving and the amounts can be adjusted to suit individual tastes.
Bucatini is the traditional pasta used but it's often hard to find so spaghetti will work fine. —blanka.n
Test Kitchen Notes
This recipe is shared in partnership with DeLallo.
WHO: FOOD52er blanka.n is a food writer living in New York.
WHAT: A classic Italian seafood pasta with both anchovies and sardines, round out with fennel and a healthy hit of olive oil.
HOW: Not counting the pot you use to boil the pasta, this is a one-dish meal—weeknight dinner, anyone?
WHY WE LOVE IT: The flavors and textures of this pasta are perfectly balanced, from the bite of the currants to the crunch of the pine nuts. —The Editors
4 - 6
DeLallo Olive Oil
fennel bulb, thinly sliced, reserve fronds
Salt and pepper, plus more to taste
garlic cloves, minced
DeLallo Flat-Fillet Anchovies (one 2-ounce can should have 7-10)
In a pan large enough to hold the pasta, warm up the olive oil over medium heat, then sauté the onion and fennel. Cook for about 5 minutes, or until they just start to soften, and add garlic, salt, and pepper.
Cook oven medium heat until the onion and fennel are softened, then add wine and continue cooking. Add the anchovies and sardines, breaking them up with wooden spoon. Once they are headed through, add the currants, pine nuts, fennel seeds, and pepper flakes. Turn the heat down to low and continue cooking, giving it a stir every few minutes.
Meanwhile, boil pasta until it is al dente. Drain the pasta, reserving some of the pasta water for later.
Add the drained pasta to the sardine mixture. You can add a splash of the pasta cooking water to help loosen up the sauce if it's looking a little dry. You can also add more olive oil and serve with reserved chopped fronds.