Photograph of the finished Pasta con le sarde

Italy · Mì Ý cá mòi kiểu Sicily

Pasta con le sarde

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Fresh sardines Fresh sardines 14.1 oz
  • Photograph of Dill Dill 11.3 oz
  • Photograph of Salted anchovies Salted anchovies 0.7 oz
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Pine nuts Pine nuts 1.4 oz
  • Photograph of Onion Onion 1
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 2.1 oz
  • Photograph of Olive oil Olive oil ⅓ cup

Method

  1. 1 Boil dill in salt water for 8 minutes, then remove, chop finely, and reserve the boiling water.
  2. 2 Soak the raisins in a little warm water for 10 minutes, and soak the saffron stigmas separately to extract the color.
  3. 3 Sauté thinly sliced onions in olive oil for 5 minutes, then add salted anchovies and mash until dissolved.
  4. 4 Add the boneless sardines and stir-fry for 5 minutes, then add dill, raisins, pine nuts, and saffron water.
  5. 5 Boil the noodles in dill broth for 8 minutes, then mix with the sauce and stir for 2 minutes.
  6. 6 Toast breadcrumbs with a little oil for 3 minutes until golden and crispy, then sprinkle them over the noodles.

With an appliance

  • Air fryer 47 min

    Replace step 6: mix the breadcrumbs with a teaspoon of oil and bake at 180 degrees for 4 minutes, shaking the basket halfway through; this is only slightly faster than pan-frying, but the crumbs brown evenly and you don't have to stir constantly.

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