Spaghetti con le Sarde

I discovered this dish when my husband and I were trying rally hard to figure out with the 4 cans of sardines my parents inexplicably left at our house. After making it, I can’t believe it’s not more popular. It’s super tasty and very quick to make. Perfect for a weeknight dinner or just a nice sunny day. The original recipe is from Martha Stewart, but I’ve modified the sauce with anchovies, which were a common addition in many other recipes. 

INGREDIENTS makes 4 servings

1 box spaghetti

3 Tbs salt, plus more to taste

1/2 to 1 2-oz can anchovies

2 4-oz cans good quality sardines, preferably Spanish, French or Portuguese

6 Tbs olive oil, divided

1 Tbs fennel seeds

1 large fennel bulb

1 tsp fennel pollen (optional), divided

zest of 2 oranges, divided

1/2 cup bread crumbs, divided

INSTRUCTIONS

• 1 box spaghetti
• 3 Tbs salt

1. Bring a large pot of water to a boil. Add 3 Tbs salt and a box of spaghetti. Cook according to package directions, about 12 – 15 min for al dente. Once cooked, drain the paste and reserve 1/2 cup of the pasta water.

• 1/2 to 1 2-oz can anchovies
• 2 4-oz cans good quality sardines, preferably Spanish, French or Portuguese
• 4 Tbs olive oil (1/4 cup)
• 1 Tbs fennel seeds
• 1 large fennel bulb

2. Meanwhile, finely chop the anchovies. If you tend to like low salt, only use half the can. I prefer to use the whole can myself. Drain and coarsely chop the sardines. Trim the fennel fronds, chop and set aside. Trim and chop the fennel bulb. Heat the olive oil in a large pan. Once the oil is shimmering, add the fennel seeds and cook until fragrant, about 30 – 60 sec. Add the anchovies and cook stirring constantly for 1 min. Add the chopped fennel bulb and cook until softened, about 5 min. Add the sardines and stir to heat and combine. Remove from heat.

• 1/4 cup reserved pasta water
• 2 Tbs olive oil
• 1/2 tsp fennel pollen (optional)
• zest of 1 orange
• 1/4 cup bread crumbs
•  1/2 reserved fennel fronds

3. Add pasta and 1/4 cup reserved pasta water to the sardine mixture. Stir (with tongs if you got them) until pasta is well coated. Add more reserved pasta water to loosen the sauce as necessary. Stir in the remaining 2 Tbs olive oil. Stir in half of the orange zest, half of the bread crumbs, half of the reserved fennel fronds, and half of the fennel pollen.

• 1/2 tsp fennel pollen (optional)
• zest of 1 orange
• 1/4 cup bread crumbs
•  1/2 reserved fennel fronds
• salt to taste

4. Transfer pasta to serving bowls and top evenly with the remaining fennel fronds, fennel pollen, orange zest and bread crumbs. Serve immediately.