Sardine Pasta with Fennel and Saffron (Pasta con le Sarde)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sicilian spaghetti with sardines, fennel, saffron, and golden raisins, topped with a crunchy pine nut and breadcrumb mixture. Briny and aromatic, it's a sophisticated dinner dish with Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Kosher salt
- 1 large onion
- 1 medium fennel bulb, (including fronds)
- 1/3 cup dry white wine
- 1/4 cup golden raisins
- 1 pinch saffron ((optional))
- 1 tin extra virgin olive oil-packed sardines ((4.375 ounces) )
- Extra virgin olive oil
- 2 anchovy filets
- 2 garlic cloves, (minced)
- 1/4 teaspoon crushed red pepper flakes ((optional))
- 1 pound spaghetti
- 1 lemon, (zested and juiced)
- 1/3 cup pine nuts
- 1/2 cup breadcrumbs
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 450mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 103mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.