Optional: ½ teaspoon fennel seeds (crushed on a cutting board with a knife)
Pinch crushed red pepper flakes
½ cup dry white wine (such as sauvignon blanc, chardonnay, or pinot grigio)
⅓ cup dried currants or raisins (try golden raisins if you can find them)
6 anchovies (about a 1.5 to 2-ounce jar (optional))
3 4-ounce tins sardines packed in oil, drained (you can use the oil to sauté the vegetables)
¼ cup pine nuts (toasted* (optional or use another nut like walnuts))
1 pound pasta of your choice (the dish is typically made with BUCATINI, a hollow spaghetti)
Kosher salt
Fresh breadcrumbs toasted in olive oil in a skillet (if you like for garnish)
Steps
In a large pan that is big enough to fit the pasta, warm the olive oil over medium heat. Add the onion and fennel and sauté until the onion is tender and translucent and the fennel has almost softened, about 6 minutes.
Add the garlic, salt, pepper, fennel seeds (if using), and crushed red pepper and sauté until fragrant, about 1 minute. Add the wine and currants and cook until the liquid is almost fully reduced.
Add the anchovies and sardines, breaking them up in the pan with a wooden spoon, until heated through. Add the pine nuts and toss to combine.
Bring a large pot of water to a boil. Season the water with a handful of kosher salt. Add the pasta and cook until al dente. Reserve some of the pasta water (about 1 cup) before draining the pasta. Add the pasta to the pan with the sardine mixture and toss to combine. You can add some pasta water or a drizzle of olive oil to the pasta mixture if it looks a little dry. Garnish with reserved fennel fronds.
Reviews
soleil on 2024-08-29 (5 stars): deeeeelicious!!
Tom B on 2023-07-29 (5 stars): I have been making sardines more easy by combining with canned tuna to make a combo salad. Used some of my unused combo along with anchovies to make this dish. Easy and very excellent.
Tom B.
Point Reyes CA
