Pasta Con Sarde A Mare Recipes

Steps:

• Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.;

Steps:

• In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.

Steps:

• Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
• Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.

Steps:

• Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
• In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
• Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
• Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
• Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Steps:

• Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
• Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
• Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
• Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
• Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
• Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
• Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.