Food Recipes Sicilian-Inspired Pasta with Sardines Be the first to rate & review! Bold ingredients result in big flavor in this easy-breezy pasta dish. By Nicole Hopper Published on May 03, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall Prep Time: 25 mins Total Time: 30 mins Servings: 4 Pasta con le sarde is a traditional Sicilian pasta dish made with sardines and anchovies. This rendition borrows from the classic and turns it into a recipe that’s delicious warm, at room temperature, or even cold. A blended vinaigrette made with anchovies, garlic, and lemon uses up the olive oil from the tin of sardines for a smooth dressing that’s zesty and flavorful. Pops of sweetness from plump golden raisins are a wonderful sidekick to all the umami. Crisp fennel, buttery pine nuts, and assertive kale leaves add even more texture and flavor to this unique pasta recipe. Oops! Did you notice the sardines you have on hand are packed in water and not olive oil? You can substitute the sardine oil in the dressing with ¼ cup extra-virgin olive oil. Ingredients 12 oz. fusilli pasta 1/2 cup raisins, preferably golden 2 4.2 oz. cans sardines in olive oil 2 tsp. lemon zest plus 1/4 cup fresh juice (from 2 lemons) 4 anchovy fillets, chopped 1 clove garlic, grated on a zester (about 1/2 tsp.) 1 cup thinly shaved fresh fennel bulb plus 1/4 cup choppedfronds (from 1 bulb) 1 cup packed baby kale 1/3 cup pine nuts, toasted 1/2 tsp. kosher salt, plus more for cooking pasta Crushed red pepper, for topping (optional) Directions Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente, stirring in raisins in the last minute of cooking. Drain pasta and raisins; set aside, tossing occasionally, to cool and drain completely, about 5 minutes. Meanwhile, drain sardines, reserving fillets and oil in separate bowls. Place lemon zest, lemon juice, anchovies, and garlic in a blender. Process until smooth, about 10 seconds. With blender running, add sardine oil in a slow, steady stream until mixture is pale, smooth, and creamy, about 30 seconds. (Alternatively, place ingredients in a tall measuring cup and blend using an immersion blender.) Transfer pasta and raisins to a large bowl. While pasta is still warm, add dressing and stir to coat. Toss in shaved fennel, fennel fronds, kale, pine nuts, and salt. Gently flake reserved sardines into large chunks and carefully fold into pasta. Serve warm or at room temperature, topped with crushed red pepper, if desired. Store leftovers in an airtight container in the fridge for up to 2 days. There's no need to reheat the dish since it eats well as a salad, but you may need to drizzle with a little extra olive oil before eating. Rate It Print