Pasta Con Sarde
Ingredients
- 0.3 cup olive oil, plus 3 tbsp, divided
- 1 lb fresh sardines, heads removed and filleted
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 0.5 cup all-purpose flour, for dredging
- 1 lb small dried macaroni or pasta
- 1 pinch saffron threads
- 1 cup small diced yellow onions
- 6 canned anchovy fillets, drained
- 1 tbsp chopped garlic
- 1 fennel bulb, cooked until tender and small diced
- 2 tbsp golden raisins (sultanas)
- 2 tbsp pine nuts
- 1 0.5 cup water
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a medium casserole dish with 1 tablespoon olive oil.
- 2
Season the sardine fillets with salt and pepper; dredge in flour. Pan-fry in ¼ cup hot olive oil for a couple of minutes per side until golden. Drain on paper towels and set aside.
- 3
Bring a pot of salted water to a boil and cook the pasta al dente. Drain and rinse in cold water.
- 4
In a sauté pan, heat the remaining 2 tablespoons olive oil. Add the saffron and onions; sauté until wilted, 4 to 6 minutes. Mash the anchovies to a paste with a fork; stir into the pan with the garlic, fennel, raisins, and pine nuts. Season with pepper. Sauté 2 minutes, then stir in the water and cook 1 more minute.
- 5
Toss the cooked pasta with ¾ of the anchovy mixture. Season with salt and pepper. Spoon half the pasta into the casserole, lay the sardine fillets over it, then top with the remaining pasta and pour over the remaining anchovy sauce. Bake for 10 minutes. Serve directly from the dish.