Pasta with sardines is an absolute must if you are to complete your Sicilian gastronomic mission. There are, once again, many geographical variations: With or without the addition of tomato sauce or baked. Either way, this blend of flavours, which combines the saltiness of the sardines with the sweetness of the sultanas, will give you an authentic taste of Sicily.

Ingredients for 6 people

  • 500 g of bucatini pasta
  • 500 g of fresh sardines
  • 500 g of wild fennel
  • 50 g of sultanas
  • 50 g of pine nuts
  • 4 salted sardines
  • 1 onion
  • extra virgin olive oil, salt and pepper.

Method: Cut the fennel by removing only the hard parts of the stalks. Cook in salted water for about twenty minutes. Remove with a slotted spoon as you will be using the cooking water to cook the pasta. Chop finely. Chop an onion into strips, sauté in water then fry in a generous amount of oil. Add the fennel. Clean the sardines and cook with the fennel. Add the pine nuts and the pre-soaked raisins. Place the sardines in a frying pan and gently fry before sprinkling with salt. Cook the bucatini in the fennel cooking water and drain once al dente. Mix into the mixture and add the salted sardines.