Bucatini with sardines, raisins and pine nuts
Craving a taste of Sicily? This bucatini with sardines, raisins, and pine nuts recipe is a delightful dance of sweet and savory flavors. Ready in just 50 minutes, this sardine pasta is not only easy to make but also a satisfying, high-protein, pescatarian meal. Discover the simplicity of this sicilian pasta recipe and bring a touch of the Mediterranean to your table tonight!
Dietary Information
Servings:
- 1
To prepare the bucatini with sardines, raisins and pine nuts, first clean the sardines. Remove the head 1, then open the sardines like a book 2 and, without separating the two fillets, gently remove the central bone 3. Rinse under running water to remove all impurities. Set aside.
- 2
Remove the stems of the wild fennel 4, blanch it 5 and set aside. Toast the pine nuts in a pan 6.
- 3
Then add the garlic in its skin 7, the chili pepper 8 and a drizzle of oil 9.
- 4
Cook the bucatini in boiling salted water 10. Add the sardines 11 and a ladle of cooking water from the fennel 12 to the pan.
- 5
At this point add the drained fennel 13, the raisins 14 and the saffron 15.
- 6
When there are 2 minutes left to finish cooking the bucatini, drain them and transfer them to the pan 16, then cook. Serve and complete with a drizzle of raw oil 17. Your bucatini with sardines, raisins and pine nuts are ready to be enjoyed 18!
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