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Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors HallPasta con le sarde is a classic Sicilian pasta dish made with sardines and anchovies. This version takes inspiration from the original and turns it into a recipe that’s delightful whether served hot, at room temperature, or even chilled. The vinaigrette, made with anchovies, garlic, and lemon, uses the olive oil from the sardine tin to create a smooth and tangy dressing. The sweet burst from golden raisins complements the savory flavors, while crispy fennel, rich pine nuts, and bold kale add extra layers of texture and taste to this unique pasta dish.
Oops! If you find that your sardines are packed in water instead of olive oil, simply substitute the sardine oil in the dressing with ¼ cup of extra-virgin olive oil.
Ingredients List
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12 oz. fusilli pasta
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1/2 cup golden raisins (preferred)
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2 cans (4.2 oz.) sardines in olive oil
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2 tsp lemon zest, plus 1/4 cup fresh lemon juice (from 2 lemons)
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4 anchovy fillets, chopped
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1 clove garlic, grated (about 1/2 tsp.)
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1 cup thinly sliced fresh fennel bulb, plus 1/4 cup chopped fennel fronds (from 1 bulb)
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1 cup packed baby kale
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1/3 cup toasted pine nuts
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1/2 tsp. kosher salt, plus additional for pasta cooking water
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Crushed red pepper, for garnish (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta following package instructions for al dente, adding raisins in the final minute of cooking. Drain the pasta and raisins, then set aside, stirring occasionally, to cool and drain fully, about 5 minutes.
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While the pasta cools, drain the sardines, keeping the fillets and oil in separate bowls. Combine lemon zest, lemon juice, anchovies, and garlic in a blender and process until smooth, about 10 seconds. With the blender running, slowly pour in the sardine oil until the mixture turns pale, smooth, and creamy, about 30 seconds. (Alternatively, use an immersion blender in a tall measuring cup.)
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Add the pasta and raisins to a large bowl. While still warm, toss with the dressing to coat. Stir in the shaved fennel, fennel fronds, kale, pine nuts, and salt. Gently break up the reserved sardines into large pieces and fold into the pasta. Serve warm or at room temperature, topped with crushed red pepper, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The dish can be enjoyed cold as a salad, though you may want to drizzle it with extra olive oil before serving.
