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Iana's Pasta con le Sarde

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"A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare."
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Ingredients

45 m servings 468
Original recipe yields 8 servings

Directions

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  1. Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
  4. Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

Footnotes

  • Cook's Notes:
  • Use your favorite pasta.
  • Feel free to use Italian seasoning instead of basil in the mudica, plus any desired seasonings.

Nutrition Facts


Per Serving: 468 calories; 13.1 68.5 20.7 46 439 Full nutrition

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