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Bucatini with Sardines

We partnered with our friends at Food52 to create this classic Italian seafood pasta that features items you probably already have in your pantry. The flavors of anchovies and sardines with fennel and a healthy hit of extra virgin olive oil are perfectly.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving ½ cup hot pasta water.
  2. In a pan large saute pan, warm up the olive oil over medium heat, then sauté the onion and fennel. Cook for about 5 minutes, or until they are slightly softened. Add garlic, salt, and pepper.
  3. Cook over medium heat until the onion and fennel are softened, about 5 more minutes, then add the wine and continue cooking for another minute. Add the anchovies and sardines, breaking them up with a wooden spoon. Once they are heated through, add the currants, pine nuts, fennel seeds, and pepper flakes. Turn the heat down to low and continue cooking, stirring often.
  4. Add the drained pasta to the sardine mixture. Add the hot pasta water and cook for 2 minutes. Drizzle with olive oil, top with reserved chopped fennel fronds and serve.

Bucatini with Sardines

We partnered with our friends at Food52 to create this classic Italian seafood pasta that features items you probably already have in your pantry. The flavors of anchovies and sardines with fennel and a healthy hit of extra virgin olive oil are perfectly