Pasta With Sardine Sauce
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 lbs fresh sardines
- 1 1/2 lbs fennel bulbs, thickly sliced
- 1/2 cup olive oil
- 2 onions, finely sliced
- 4 anchovy fillets
- 1/2 cup pine nuts
- 1/2 cup golden raisin
- 1 dash saffron
- salt and pepper
- 1 lb bucatini pasta
- 1 cup breadcrumbs
Recipe
- 1 preheat oven to 350°f.
- 2 remove heads and tails from half the sardines. cut in 1 inch pieces. leave second half intact.
- 3 wash and trim fennel. put into pan with about 8 cups cold, salted water. bring to a boil and cook until tender, about 5- 8 minutes. remove with slotted spoon, drain in colander, then gently squeeze out water. chop roughly. reserve cooking water.
- 4 heat 1/4 cup oil in frying pan. sauté onions over medium heat until golden. add chopped sardines and anchovies. as they cook, crush sardines with back of spoon to make a thick paste. add pine nuts, raisins, saffron, salt and pepper.
- 5 in a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. sauté the remaining whole sardines. cook until tender, about 10 minutes, turning once gently to not break sardines.
- 6 using fennel water, boil pasta until al dente, about 10 -= 12 minutes. drain. put in bowl and dress with half the sardine sauce.
- 7 put a layer of dressed pasta in an ovenproof casserole. on top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. continue until ingredients are used up, ending with a layer of bucatini. cover with breadcrumbs. sprinkle breadcrumbs over top. cover and bake in preheated 350°f oven 15 - 20 minutes.
- 8 pasta may be served hot or cold.
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