Pasta Con Sarde

Pasta with Sardines is traditionally served on March 19^th in Sicily as part of the festival of Saint Joseph (San Giuseppe) along with many other traditional foods. He was the patron saint of carpenters; the bread crumbs represent the saw dust always found around carpenters.

You’ll have to trust me on this one – it does NOT taste fishy, even with the amount of fish included in the recipe. It does taste great with a lighter style red wine like TRE Cabernet or with a heavy Estate Petite Sirah

 
INGREDIENTS
1          cup greens from a fennel plant, chopped fine
1          white onion, minced
2          tablespoons olive oil
4-5       cloves garlic, minced
1          2 ounce can anchovy fillets, drained and chopped fine
1/3       cup golden raisins
1/3       cup pine nuts
2          tablespoons fennel seeds
½         box POMI crushed tomatoes (15 to 16 ounces)
2          4 ounce cans sardines in oil or water, drained
2          tablespoons bread crumbs
            Salt and pepper to taste
1          pound Angel Hair or thin spaghetti pasta

METHOD
In a large sauce pan, bring 2 quarts of water to a boil and add the fennel greens. Boil for about 15 minutes, drain and reserve, saving the water to cook the pasta.

In a heavy skillet over medium heat, add the olive oil and onion and sauté for 5 to 6 minutes until translucent. Add the garlic and continue for another minute. Add the anchovies and cook another minute, mixing well. Add the raisins, pine nuts, fennel seeds, tomatoes and reserved fennel greens. Lower the heat and continue simmering, stirring occasionally, for about 10 minutes. If the sauce looks dry, add water or pasta water by tablespoons.  Crush the sardines and add to the sauce.

Meanwhile, add water to the fennel water and cook the pasta according to package directions until it is al dente. When the sauce is done, season to taste, toss with the pasta and serve on individual plates, sprinkling some of the bread crumbs over the pasta..

Serves  4 to 6