Pasta (bucatini) Con Le Sarde (sardines)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 1/4 cup raisins
• 1/8 teaspoon red pepper flakes
• 1/4 cup dry wine
• 1/2 tablespoon butter
• 1/4 cup unseasoned breadcrumbs
• 1/4 cup plus 3 tablespoons extra virgin olive oil
• 1/2 medium onion, finely chopped
• 1 small garlic clove, minced
• 1 lb fennel, bulb finely chopped, fronds chopped and reserved
• 1/2 tablespoon fennel seed, crushed
• salt
• 1 lb fresh sardine (trimmed and deboned, yielding 1 and 1/4 lbs)
• 1/2 lb pasta (bucatini)
• 1/4 cup pine nuts, toasted
• 1/8 cup capers, rinsed
• fresh ground black pepper

Recipe

recipe

• 1 directions:.
• 2 bring a large pot of water to a boil.
• 3 combine the raisins, red-pepper flakes and wine in a bowl; set aside.
• 4 in a small saute pan, melt the butter.
• 5 add the bread crumbs and cook, stirring, until golden brown.
• 6 transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• 7 in a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
• 8 when hot, add the onion, garlic, fennel bulb and fennel seeds.
• 9 season with salt.
• 10 cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• 11 add the wine mixture and the sardines, breaking them into pieces with a fork.
• 12 bring to a boil and gently simmer for 10 minutes.
• 13 add enough salt to the boiling water so that it tastes salty.
• 14 boil the bucatini until 'al dente', 6 to 8 minutes; strain.
• 15 return the pasta to the pot and set over low heat.
• 16 fold in the fennel-sardine mixture.
• 17 toss in the remaining 4 tablespoons olive oil.
• 18 add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
• 19 season to taste with salt and pepper.
• 20 divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
• 21 serve immediately. serves 2.
• 22 that's it!