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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Mudica (Seasoned Bread Crumbs):


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

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

467.6 calories; protein 20.7g 42% DV; carbohydrates 68.5g 22% DV; fat 13.1g 20% DV; cholesterol 45.8mg 15% DV; sodium 438.9mg 18% DV. Full Nutrition