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Categories:
raisins red pepper white wine butter breadcrumbs extra-virgin olive oil onion garlic fennel fennel salt fresh sardine Pasta pine nuts capers fresh ground black pepper
Viewed: 33 - Published at: 6 years agoIngredients
- 1/4 cup raisins
- 1/8 teaspoon red pepper flakes
- 1/4 cup dry white 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
Method
- Directions:
- Bring a large pot of water to a boil.
- Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
- In a small saute 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 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. Serves 2.
- That's it!
