Sicilian Pasta con le Sarde: an ancient recipe from Palermo

Sicilian Pasta con le Sarde is one of those dishes that tell the whole story of a place. Born in the city of Palermo and shaped over centuries of Arab influence, it brings together sardines, wild fennel, saffron, pine nuts, and sweet sultanas—an iconic mix of salty, sweet, herbal, and aromatic notes you won’t find anywhere else in Italian cuisine.

Every Sicilian city has its own twist (the city of Messina swaps saffron for toasted almonds).

Traditionally made with bucatini, but just as irresistible with spaghetti or linguine.

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Serves 4, Preparation 40 minutes, Cooking about 25 minutes

• 400 g long pasta (bucatini, spaghetti, or linguine)
• 400 g fresh sardines (or sardines in oil)
• 2 bunches of fresh wild fennel
• 50 g pine nuts
• 50 g raisins (sultanas)
• 3 anchovy fillets in oil
• 1 onion
• A pinch of saffron powder (0.15 g) or ~30 saffron threads
• Salt and pepper, to taste
• Toasted breadcrumbs, to taste
• EVOO – Extra Virgin Olive Oil, 2 tablespoons

Method

If using fresh sardines, debone them, split them lengthwise, rinse gently, pat dry, and set aside.
Soak the raisins in warm water for 15–20 minutes, then squeeze and set aside. 

Dilute the saffron (powder or threads) in a small cup of lukewarm water for 15–20 minutes.

Boil the wild fennel in salted water for 10–15 minutes.
Drain, chop, and keep the fennel water—you’ll need it for cooking the pasta.

n a saucepan, sauté the chopped onion in 2 tbsp EVOO until soft.
Add the anchovy fillets and let them melt into the oil.
Stir in the pine nuts and toast lightly.
Add the sultanas and the sardines, turn up the heat and sauté for 2 minutes.

Lower the flame, fold in the chopped fennel and the saffron infusion.
Stir gently—try not to break the sardines.
Add one ladle of fennel cooking water, season with pepper, and simmer for 8–10 minutes.  

Boil pasta in the fennel water and drain it al dente.
Add it straight into the sauce and toss it.

Finish with toasted breadcrumbs and serve your Sicilian Pasta con le Sarde immediately.

(5 votes, average: 5.00 out of 5)
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