Pasta con le Sarde (Sicilian Pasta with Sardines)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This traditional Sicilian pasta celebrates the sea with fresh sardines, wild fennel, raisins, and pine nuts combined in a sophisticated, aromatic sauce. It's an authentic expression of island cuisine with bright, layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghettoni (thick spaghetti) or bucatini (- 12 oz)
- 250 g fresh sardines (- 9 oz, cleaned and deboned)
- 200 g wild fennel
- 1 small white onion
- 50 g raisins (- 5 tablespoons)
- 30 g pine nuts (- 4 tablespoons)
- 30 g almonds (- 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- 0.15 g saffron
- 150 g breadcrumbs (- 1 ½ cups)
- black pepper ( - to taste)
- salt ( - to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 565mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 952mg
- Calcium
- 188mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.