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Categories:
olive oil oregano yellow onions garlic tomato paste tomatoes basil salt fennel bulb fresh sardines flour anchovies golden raisin nuts saffron parsley
Viewed: 35 - Published at: a year agoIngredients
- 12 cup olive oil, divided
- 14 teaspoon dried oregano
- 4 medium yellow onions, thinly sliced plus 1/2 minced
- 2 garlic cloves, finely chopped
- 2 teaspoons tomato paste
- 0.5 (28 ounce) . can whole peeled tomatoes with juice, crushed
- 3 fresh basil leaves, rough chopped
- salt & freshly ground black pepper, to taste
- 1 large fennel bulb, thinly sliced
- 1 14 lbs fresh sardines, filleted chopped
- 2 tablespoons flour
- 4 anchovies, finely chopped
- 1 cup golden raisin, soaked for 30 minutes drained
- 14 cup pine nuts or 14 cup almonds, lightly toasted
- 12 teaspoon saffron, crushed soaked in 1 tbsp warm water
- 1 lb spaghetti, cooked
- 2 tablespoons parsley, finely chopped
Method
- Heat 2 tbsp olive oil in a 4 qt saucepan over medium-high heat.
- Add oregano, minced onion, and garlic.
- Cook until soft (6 minutes).
- Add tomato paste and cook until caramelized (about 2 minutes).
- Add tomatoes and cook until reduced (30 minutes).
- Stir in basil and season with salt and pepper.
- Set sauce aside.
- Bring a 4 qt saucepan of salted water to a boil.
- Add fennel and cook until tender (5 minutes).
- Drain and set aside.
- Heat 1/4 cup olive oil in a 12 inch skillet over medium-high heat.
- Toss sardines in flour; add to skillet.
- Cook until golden brown turning occasionally (4 minutes).
- Add remaining oil, sliced onions, reserved fennel, and anchovies.
- Cook until very soft (14 minutes).
- Add reserved sauce, raisins, pine nuts, and saffron water.
- Cook to blend flavors (10 minutes).
- Add pasta and toss with sardine sauce.
- Transfer to a large serving platter; sprinkle with parsley.
