Pasta con le Sarde
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
Yield: serves 4-6
- 1⁄2 cup olive oil
- 1⁄4 tsp. dried oregano
- 4 medium yellow onions, thinly sliced, plus 1/2, minced
- 2 cloves garlic, finely chopped
- 2 tsp. tomato paste
- 1⁄2 (28-oz.) can whole peeled tomatoes in juice, crushed
- 3 leaves basil
- Kosher salt and freshly ground black pepper, to taste
- 1 large bulb fennel, thinly sliced
- 1 1⁄4 lb. fresh sardines, filleted and chopped
- 2 tbsp. flour
- 4 anchovies, finely chopped
- 1 cup golden raisins, soaked for 30 minutes, drained
- 1⁄4 cup pine nuts, lightly toasted
- 1⁄2 tsp. crushed saffron, soaked in 1 tbsp. warm water
- 1 lb. spaghetti, cooked
- 2 tbsp. finely chopped parsley
- Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add oregano, 1⁄2 minced onion, and garlic; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add tomatoes; cook until reduced, about 30 minutes. Stir in basil and season with salt and pepper; set sauce aside.
- Bring a 4-qt. saucepan of salted water to a boil. Add fennel; cook until tender, about 5 minutes. Drain; set aside. Heat 1⁄4 cup oil in a 12″ skillet over medium-high heat. Toss sardines in flour; add to skillet. Cook until golden brown, about 4 minutes. Add remaining oil, sliced onions, reserved fennel, and anchovies; cook until very soft, about 14 minutes. Add reserved sauce, raisins, pine nuts, and saffron water; cook to blend flavors, about 10 minutes. Add pasta; toss with sardine sauce. Transfer to a large serving platter; sprinkle with parsley.