Pasta with sardines (maccaroncelli)

First course


4 people


70 minutes

Ingredients:

350 grams of long maccaroncelli
400 grams fresh sardines
6 bunches fennel
30 grams of raisins and pain nuts
3 anchovies
1 pinch of saffron
1 onion, chopped
Extra Virgin Olive Oil
Salt and Pepper

Procedure:

  Clean the sardines, depriving them of the head and bones.
Soak the raisins in warm water.
cleanse the fennel and choose the most tender bits, put them in a pot with a little salt, and boil for 10 minutes.
Lift chop the fennel, and preserved the cooking water (where we cook the pasta).
Mince the onion and sauté in a pan with 3 tablespoons of oil, then add a pinch of saffron, raisins and pine nuts drained well.
Stir and cook the sardines then add the chopped fennel, a pinch of salt and pepper and cover to continue cooking.
In a saucepan pour two tablespoons of oil anchovies and cut them in chunks until they become creamy sauce type. After pour into the saucepan with sardines.
Now in the water of fennel (correct salt) we cook maccaroncelli, drain and dress with the sauce created before.
Enjoy your meal.