Sicilian-style Maccheroni with Sardines

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
0 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, In the oven/Baked, First course, Sicilia, Sardines

Ingredients for 4 people

14 ounces macaroni
5 ounces sardines
1/4 cup extra virgin olive oil
1 bunch wild fennel
3 cloves garlic
1/4 cup chopped onion
3/4 ounce salt-packed anchovies
rinsed
1/4 cup golden raisins
1/4 cup pine nuts
1/2 tablespoon chopped parsley
pinch of saffron
pepper

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Ingredients

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ORIGINAL INGREDIENT	ALTERNATIVE INGREDIENT	QUANTITY
Salt Packed anchovies	Anchovies in olive oil	5 ounces

Preparation 0 minutes preparation + 0 minutes cooking

Soften the raisins by submerging them in lukewarm water for 20 minutes. Drain and set aside. Heat 2 tablespoons of oil in a wide pan over medium heat and add 2 cloves of peeled garlic, a few tablespoons of cold water, a pinch of saffron mixed with a little bit of water, salt and pepper.

Cook for about 4 minutes, then add the washed, boned and filleted sardines and cook for an additional 5 minutes. Remove the pan from the heat, remove the garlic and set the sauce aside. Wash, skin and bone the anchovies, then crush them in a mortar together with the parsley and a large spoonful of lukewarm water.

Heat the rest of the oil in another pan, add the remaining clove of peeled garlic and the finely chopped onion. When the onion has browned, add the chopped wild fennel, raisins, pine nuts and the anchovy-parsley paste and cook over medium heat for 5 minutes.

Meanwhile, cook the pasta in a large pot of lightly salted boiling water for the time indicated on the package. Drain the pasta and arrange in a baking dish lined with parchment paper, alternating the pasta with layers of sauce and sardines, ending with a layer of sauce.