The Best Sicilian Sardine Pasta -

Hey friends! Today we’re diving into one of my absolute favorite pasta dishes that I learned while traveling through Sicily – Pasta con le Sarde. And before you scroll away thinking “ugh, sardines?” – stick with me here! This dish completely changed how I think about these little fish.

Why You’ll Love This Recipe

Ready in just 30 minutes (if using canned sardines)
Packed with healthy omega-3s and protein
The perfect balance of sweet, salty, and crispy
Tastes like it’s from a fancy Italian restaurant
Budget-friendly (hello, canned fish!)

Let’s Talk Ingredients

Here’s what you’ll need to make this amazing pasta happen in your kitchen tonight:

For the Pasta:

1 pound spaghetti or bucatini (the thick ones with the hole in the middle)
2 cans sardines in olive oil (or 12 oz fresh if you’re fancy!)
1 large onion, finely chopped
4 anchovy fillets (trust me on this one)
3 tablespoons pine nuts
3 tablespoons golden raisins
1 pinch saffron
Salt & pepper
Olive oil (don’t skimp here!)

For the Breadcrumbs:

1 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons tomato paste
1 garlic clove
Fresh parsley

💭 Pro tip: Can’t find saffron? I get it – that stuff is expensive! You can skip it, but try to use it at least once to taste the real deal. A little goes a long way!

The Step-by-Step

1. First Up: Those Amazing Breadcrumbs

I know you might be tempted to skip these, but PLEASE DON’T! They’re what makes this dish extra special.

Heat olive oil in a pan over medium heat
Toss in minced garlic and cook until it smells amazing (about 30 seconds)
Add breadcrumbs and tomato paste
Toast until golden and crispy (like wet sand becoming dry sand)
Set aside – try not to snack on all of them!

🌟 Game-changing tip: Make extra breadcrumbs. You’ll thank me later when you’re sprinkling them on everything from salads to roasted veggies!

2. Let’s Talk Sardines

Whether you’re using fresh or canned, here’s the deal:

For canned sardines:

Drain them (save that oil – it’s liquid gold!)
Keep them in big chunks
Pat them gently with paper towels

For fresh sardines:

Remove heads and bones
Cut into big pieces
Pat dry

💭 Real talk: While fresh sardines are amazing, I often use canned ones for weeknight cooking. They’re already cleaned and ready to go!

3. Make That Magical Sauce

Get your large pan hot with a good glug of olive oil
Throw in those chopped onions and cook until soft and sweet
Add anchovies – watch them melt into the oil like magic!
Toss in pine nuts and raisins (yes, raisins – trust the process!)
Add your sardines and saffron
Keep it gentle – we want chunks, not mush

4. Bringing It All Together

Cook your pasta in salty water (it should taste like the sea!)
Save a cup of pasta water before draining (super important!)
Toss everything together
Add pasta water bit by bit until it’s silky smooth
Top with those golden breadcrumbs

Common Questions I Get About This Recipe

Q: Can I use sardines instead of anchovies? A: Nope! They each play different roles here. Anchovies melt away and create amazing flavor, while sardines stay chunky and meaty.

Q: What if I can only find sardines in tomato sauce? A: Try to find ones in olive oil – they work better in this recipe. But if tomato sauce is all you’ve got, rinse them gently and proceed!

Q: How do I store leftovers? A: Store the pasta and breadcrumbs separately in airtight containers. The pasta will keep for 2-3 days, but the breadcrumbs should be used within a week.

Make It Your Own

Add some red pepper flakes for heat
Throw in some fennel if you can find it (traditional and delicious!)
Try different nuts – walnuts work great too
Add some lemon zest at the end for brightness

What to Serve With It

A crisp white wine (I love a Sicilian Grillo)
Simple green salad
Crusty bread for sauce-soaking

Why This Recipe Works

The magic here is all about balance:

Salty sardines + sweet raisins
Crispy breadcrumbs + silky pasta
Rich fish + bright herbs

Final Tips for Success

Don’t break the pasta! Long strands are traditional
Keep some pasta water handy – you might need more than you think
Don’t skip the anchovies – they’re the secret flavor bomb
Make extra breadcrumbs – you’ll want them on everything

[Insert image: Close-up of the finished dish showing the texture of the sauce and golden breadcrumbs]

Did you make this?

Tag me on Instagram @[your_handle] – I absolutely LOVE seeing your creations! And if you have any questions, drop them in the comments below. I’m here to help!

Happy cooking, friends! 💕