Pasta con le Sarde

Name: Pasta con le Sarde
Ingredients: 1 pound fresh sardines, heads and central bones removed, well-rinsed; Salt and freshly-ground black pepper; About 1 cup coarsely-chopped fennel tops; 1/4 cup raisins; 2/3 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon toasted pine nuts (pignoli); 1 pound dried pasta such as spaghetti or penne

8 ingredients

12 steps

Ingredients

1 pound fresh sardines, heads and central bones removed, well-rinsed
Salt and freshly-ground black pepper
About 1 cup coarsely-chopped fennel tops
1/4 cup raisins
2/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon toasted pine nuts (pignoli)
1 pound dried pasta such as spaghetti or penne

Directions

1

Soak raisins in a bowl of lukewarm water for 20 minutes.
2

In a large pot of boiling, salted water blanch fennel tops, 5 minutes.
3

Remove with a slotted spoon, pat dry and chop.
4

Return water to boiling and add pasta.
5

Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork.
6

Season with salt and pepper.
7

Add vinegar and let it evaporate, about 2 minutes.
8

Drain raisins, pat dry and add along with fennel and pine nuts.
9

Cook sauce 1 minute more.
10

When pasta is tender, drain and transfer to a large warmed serving dish.
11

Pour sauce over and toss very well.
12

Serve immediately.