Weeknight Cooking
Pasta con le Sarde
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36 Reviews
Linda ..
December 16, 2022
My father and his family from Palermo made this all the time. They used to use imported canned recipe enhanced with fresh fennel and currants, but the best recipes are in Flavors of Sicily by del Toro on Amazon. Also on 2016 Bobby Chinn Globe trotter series Sicily, the music penetrates your soul from long ago. We don't use red pepper but I do add Grand Marnier to top off, brings out fennel flavor. Please use bucatini, not hard to find at all, no spaghetti for this recipe. I use saffron to color the spaghetti water and add the rest to the sardines and anchovies. I add more anchovies than in the recipe. I use golden raisins soaked in gran marnier or hot water with saffron if currants not on hand. You will love it. Finish with cannoli for dessert and espresso. Mangia
Sannasardo
March 19, 2022
Thank you for a wonderful recipe. I added a cup of re sauce and we only make it on Saint Joseph day falls on March 19 .and. you it's so delicious.
Linda ..
December 16, 2022
I recall the toasted bread crumbs were representative of saw dust from carpenters work-
rosatellu
March 19, 2021
This is a Classic Sicilian recipe. If you got to Sicilian restaurants in NYC you will find it. Cacio e Vino, Pasta Eat, Piccola Cucina , & il Gattopardo. There are also certain pizzerias that make Sicilian food. You may have to request it as a special. All of the restaurants have classic Sicilian chefs.
Helen
December 14, 2020
We never had this dish in Sicily or elsewhere so wasn't sure what to expect. The recipe left many details out (how to cut onion; drain oil from sardines or add it, etc.) but I soldiered on. I diced the onion; dumped the sardines and oil in and added toasted bread crumbs at the end instead of cheese.
We both thought it was a delicious dish we will make/eat again.
We both thought it was a delicious dish we will make/eat again.
Noelle
March 15, 2020
I am a huge pasta con le sarde fan and I am sorry to let you know you have left out an extremely important ingredient! This pasta is not served with cheese but toasted bread crumbs.
from a Sicilian American cook.
from a Sicilian American cook.
Gria A.
August 6, 2015
I think Siracusa may have been the very best restaurant in NY. I lived in SF and every time i got to NY it was my first stop. their gelato was to die for. It was the only time Italian food in the states tasted the way it did in Italy. I heard that they may have opened a separate gelato place . does anyone know about this?
walkie74
December 16, 2013
I ended up making tomorrow's lunch tonight (it's a little past midnight as I type this). Good thing this dish is fast, or I'd be in a heap of trouble. Since my husband isn't overly fond of sardines, I only added one can and doubled the amount of anchovies (his favorite). Thanks for sharing!
betta.c
July 17, 2013
this is really similar to a venetian dish called 'bigoli in salsa' soooooo good
Food212
March 2, 2013
Aaah blanka.n therenis still one place left!!! Del' Arte in Orangeburg, NY Near Nyack in Rockland County. A great family run place, it was a special, but I think they moved it to the regular menu. The chef amd owner told me it was how his grandmother coocked when he grew up. Worth the drive. Ask if on the menu, if mot ask if he will cook it for you!!
Bill
Bill
MQAvatar
March 1, 2013
If you need even more richness, add a dollop of creme fraiche to your leftovers. Yum.
MQAvatar
March 1, 2013
My wife and I made this last night and we loved it. What a great pantry dinner!
ela_tarantella
February 7, 2013
Buono! But not just Italian, it's Sicilian! And a very well-like dish in Sicily... most people I ask in Sicily tell me that pasta con le sarde is their favorite Sicilian pasta dish.
Linda ..
December 16, 2022
Well known recipe in Sicily.... see you tube videos, too and make panelli. On You tube someone showed to cook dough in round can and then cut into slices before frying. ( instead of spreading on a sheet pan and cutting it. So much easier) I add chopped parsley to batter and afterwards, too with fresh lemon juices and grated cheese.
monstermeggers
December 30, 2012
Just made this tonight, and this is a new pasta favourite! Really easy and super quick. Fantastic recipe!
meeshybells
December 22, 2012
This is such a traditional Sicilian specialty usually included in the Christmas Eve dinner. There is a great canned version (Pastene brand) of this sauce made with wild Italian fennel and currants, which is the Italian cook's choice for this recipe. Usually we tweak the canned contents with sauteed onion and tomato paste and you then have the traditional recipe.
blanka.n
November 19, 2012
Thanks for all the praise! What I really love is that this is a year-round pasta dish that can be served for 2 or a dinner party.
kstallbe
August 21, 2012
Blanka, thanks so much for sharing this. I have added this dish to the rotation of my weeknight meals and I love it. I have to admit that my wife only tolerates it, but who cares, I do the cooking! HAHA!
student E.
August 5, 2012
this is one of my favorite food52 recipes! i like to add an extra fennel bulb to increase the veg content. really, spectacular.
Sarag
July 18, 2012
Just from reading through the recope I can tell this will be wonderful. I hope it will be wonderful enough to redeem my not so great gluten free pasta.
AnnieHynes
March 24, 2012
I made this for the family, didn't tell my teenagers that it contained sardines and anchovies...needless to say they loved it! your use of fennel was inspired! Thanks for sharing!!
kstallbe
March 20, 2012
This was amazing. Ive made several fish and pasta dishes, and this, by far, was the best I have ever had. My wife, who usually grimaces at my fish and pasta dishes, loved this one.
I nominate this for a genius recipe! Thanks for sharing!
I nominate this for a genius recipe! Thanks for sharing!
Kitchen B.
March 12, 2012
Congratulations - it sounds lovely with the sweet currants and the pine nuts too. Well done
BlueKaleRoad
March 8, 2012
Congratulations! As a lover of both anchovies and sardines I'll definitely be making this pasta dish. I love the addition of fennel, too. Looks scrumptious!
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