When you think of traditional Sicilian cuisine, Pasta con Le Sarde (with Sardines) might not be the first dish that comes to mind. However it’s actually a classic from the region. This recipe dates back to the Middle Ages and combines the rich flavors of the Mediterranean with simple, wholesome ingredients.
At first glance, the idea of this salty fish in pasta might not sound appealing to everyone. Nevertheless, trust in the combination of sardines, fennel, sultanas, pine nuts, and saffron. The way they work together is bold, unique and something that surprised even my tastebuds.
What makes this dish even better is how quickly it comes together. In less than 20 minutes, you’ll be transported to the sunny shores of Sicily, enjoying a meal that’s both comforting and exotic. Don’t hesitate, give it a try.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-con-le-sarde/
#pasta #food #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta con le Sarde
0:48 Ingredients for Pasta con le Sarde
3:22 How to Make the Sauce
10:09 How to Cook Spaghetti
11:14 Combine The Sauce with Spaghetti
11:23 How to Serve Pasta con le Sarde
13:33 How to Eat Pasta, E ora si Mangia, Vincenzo’s Plate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
49 Comments
This is one of the most underrated pastas in Italy. Have you ever tried it before?
Can you pin up the recipe?
One of the best Italian pasta dishes I know! I've cooked this a few times. At first I was skeptical about the raisins. But it's really a great dish! 👍👍
P.S.: If you don't have fennel greens at hand, you can use mortared fennel seeds or a small splash of Greek "ouzo", which has a similar anise aroma.
P.P.S.: One of your best recipes in a long time!
Toasted breadcrumbs are a great dairy-free option to add flavor and texture. Great recipe👍😊
FINALLY ! The sardine pasta recipe I've been waiting for ! I love sardines so much ! ❤
Sultanas(raisins) are wonderful with many dishes. I think they would be great with this dish! They would mellow out the sardines. Some people don’t seem to like the idea but I can’t wait to try it.
Looks good, but saffron? In a poor man's dish?
Fennel, saffron, and sardines? Who knew?
But 'sarde' are not 'sardines'
Sweet – can’t wait to try
we need to get you a bigger tossing pan from all the ingredient loss
This is a Sicilian classic! My family was from Palermo and our version is a little more labor intensive but the basic ingredients are the same. Thank you for introducing pasta con le sarde to your audience!
That looks delicious! It's the first time I've seen this recipe.
It’s refreshing to see a chef present a recipe with sardines. This fish seemed to be much more popular in America a few decades ago. I would also be interested in recipes from Italy that just use anchovies. Some people get them on pizza, but I bet there are some really good pasta dishes that use them in addition to this one. Thanks for posting!
If the toasted breadcrumbs were used as a substitute for pecorino or parmiggiano cheeses, then would it be okay to use those instead of the breadcrumbs, or do you think that that really undermines the dish?
This recipe looks fantastic!
Thank you Vincenzo!
I have not had sardine in a lonnnnnng time. Thank you for the recipie❤
“I have some nice Spanish sardines”
As a wise man once said, “There’s nothing quite like making an Italian dish with Spanish ingredients”
😋 that looks so good. i eat canned sardines a lot.
I personally like Sardines quite a lot (I maybe wouldn't say that I love them in particular compared to certain other fish and seafood, but I really love most types of fish and seafood in general, so it's still good) and I'm generally quite a big fan of pasta (and also here, noodle dishes in general; I also love Chinese, Japanese etc. noodle dishes).
So this pasta there, whew… I would absolutely LOVE to try it, myself. I am a little on the fence about having some type of raisins in there; they can sometimes work for me, sometimes not, but… Yes. If I get the chance, I would definitely try it, at the very least! It looked absolutely beautiful!
I lived in Palermo for a month and ate all sorts of pastas, but this was so unique and interesting. Thanks for the video and the memory.
Nope. I've tried sardines…nope sorry.
How is that possible that after so many years I saw Vito Iacopelli and Guga together but still not you? Two best Italians together? That would be epic
Very nice. I think I would bring a little lemon zest to the party.
Vincenzo, is the fennel necessary for this recipe or when you cook it in the sauce does it reduce the intensity of the licorice flavor?
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the pasta le sarde looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
Love the video
This will be my monday dish!!
V i love you ❤
Hey Vinny, hello from Canada 🍁 again ! The dish is a great but not for everyone's taste. With respect. Bon appetite
My late dad used to make this. He was Sicilian and so it came natural to him, though personally I never cared much for fish and pasta. Still made me smile to see you like it.
Sardines in pasta??? 😲 Absolutely not to sultanas in pasta 😖 Yes to chilli flakes 👍
Wouah this IS the bizarre pasta I've ever seen Sicily clearly is authentic, feels like Moroccan flavors are present in this dish , also I am curious about the sardines u used are they water sardines with everything or cleaned from skin and everything else, I really want to try it, I wonder if taste sweet and salty just like Moroccan dishes
I think I will love it, but my girls not. So I will try it alone, secretly.
Vincenzo.. i think u went very light on fennel… come on!!!
Fennel and fish are always friends in cooking and that's probably what is helping keep the sardines in line. Usually when you make fresh fish stock fennel is used. Fennel is an interesting flavor component, it can kill strong smells or at least blend them into things more seamlessly. Think of a pork sausage with fennel seeds vs without, the ones with almost never have the slightly unpleasant part of the pork flavor profile. It's funny that this uses bread crumbs to stretch food and save costs in the origin story, but the saffron and the pignoli nuts in this would cost a fortune. I have seen the pignoli nuts up to $90/lb in new york. When I was a kid you used to be able to buy scoops in brown paper bags to snack on.
Hey Vicenzo, when will you make hot chocolate like Italian?
"Specially Italians and Spanish make very good sardines in the can"
The Portuguese: am i a joke to you?
The wild fennel is actually quite common to find growing outdoors, I have some growing near my house that I have harvested before and it just grows back.
look delicious
What's the difference between sultanas and raisins?
*checks list
okay, can find, can afford… SAFFRON?!
SAFFRON?!?!?!
are you now trying to get us to rob jamie oliver's house?
🤣
My Palermitana wife says thumbs up! That is exactly the way you make it!
You are not allowed to say "poor man food" when you use real saffron lol
"I don't really like red onion but it's what they use." Says a lot.
I’m making this tomorrow.
Why you want to forget there is Sardines in there
Sardines are great
Paisano, tu sei il maestro chef. This screams Sicilianno. (I am Sicilian). Like you, I am not a big fan of sardines (Love anchovies though). But this looks absolutely delicious.
Regarding sultanas, I always thought they were a lighter color. Aren’t they dried white grapes? These appear darker, although that could be the result of the video. In the states I’ve always heard them called “golden raisins.” Am I missing something?