Pasta Con Sarde

25 mins

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Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

  • 1 pound bucatini or spaghetti  
  • Olive oil  
  • 1 onion, finely chopped
  • 1 fennel bulb, diced, fronds reserved  
  • Anchovy fillets
  • Cuoco Condimento (has the sardines, currants, and all the amazing flavors you need for pasta con sarde!)
  • Breadcrumbs (panko or regular)  
  • Salt and pepper
  • optional: garlic.

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Light beige cooking pot with a black lid knob and gray handles on each side.

Cooking Guide

  1. Prepare the Breadcrumbs:
       
    • Toast the breadcrumbs in olive oil until golden brown. Season with salt and pepper. Set aside. 
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    2.  
  2. Cook the Aromatics:
       
    • Sauté the onion and fennel bulb in olive oil until softened.
      •  
    • Add anchovy fillets and cook until they dissolve.
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    • optional: add minced garlic with the onion and fennel.
    3.  
  3. Add the Flavors:
       
    • Add Cuoco Condimento
    4.  
  4. Cook the Pasta:
       
    • Cook the pasta al dente. Reserve some pasta water.
    5.  
  5. Combine and Finish:
       
    • Add the pasta to the sardine sauce.
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    • Add some pasta water to create a smooth sauce.
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    • Toss in chopped fennel fronds.
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    • Serve topped with the toasted breadcrumbs.

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