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Bucatini with sardines

Clean a dozen sardines and cut into pieces (except 4 to be used to decorate the dish). Boil 4 litres of salted water with 100 g of wild fennel cut into pieces (or a fennel) and retain the cooking water. In a pan stew a chopped onion with two spoons of olive oil and half a glass of white wine, leave until the liquid is reduced by two thirds. Then add half a glass of the fennel cooking water and 1 teaspoon of saffron stigma, reduce the liquid by half and mix in 4 spoons of oil and 20 g of raisins soaked in water. Cook the sardines in a pan with a little oil, salt and pepper and add to the sauce. In the meantime, cook 400 g of bucatini in the fennel cooking water according to the instructions on the packet. Serve the pasta with the sauce, 20 g of toasted pine nuts and a whole fried sardine on each plate.

Ingredients for 4 people
400 gr Bucatini
12 sardines
100 gr wild fennel
1/2 bicchiere white wine
saffron stigma
20 gr raisins soaked
20 gr toasted pine nuts

Special shapes

007 Bucatini

007 Bucatini007 Bucatini confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g