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+ servings
Pasta con le sarde a mare

Pasta con le sarde a mare

Preparazione 10 min
Cottura 10 min
Tempo totale 20 min
Portata Primo
Cucina Italiana
Porzioni 2


  • 1 pound wild fennel fronds leaves and tender stems
  • 2 pounds spaghetti/bucatini
  • 1 cup extra-virgin olive oil
  • 1 red onion finely chopped
  • 2 garlic clove peeled and smashed
  • 3 cups tomato sauce
  • 1/2 cup pine nuts
  • 1/2 cup dried currants
  • 1 tbsp sun dried tomato paste
  • 1/2 cup white wine
  • 2 cups unseasoned dried breadcrumbs
  • 1 pinch ground hot pepper
  • 1 tbsp sugar
  • salt and pepper


  • First of all, we will make the sauce. Cook the wild fennel in a large pot of boiling salted water until tender, for 10 mins or so. Drain well in a colander and let cool, then chop and set aside.
  • Combine the olive oil, onion and garlic in a large saucepan and cook on medium-high heat until the onion is softened, for some 5 mins.
  • Add the tomato sauce, pine nuts, currants, and blanched wild fennel.
  • Stir the tomato paste into the wine until dissolved, then add to the sauce. Season with salt and pepper and let simmer for 10 mins.
  • In the meantime, make the breadcrumb topping: combine breadcrumbs and olive oil with sugad and hot pepper ina little skillet and cook, stirring constantly, until the breadcrumbs are golden brown, then set aside.
  • Cook the pasta al dente in a large pot of salted boiling water, then drain in a colander and stir into the sauce pan.
  • Transfer the pasta to a serving platter and garnish with the seasoned breadcrumbs.
  • If you want to make proper pasta con le sarde instead of pasta con le sarde a mare, that is to say including sardines, add a pound of fresh sardines to the sauce.
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