Bucatini with sardines and wild fennel: Sicily my love

Bucatini pasta with sardines and wild fennel

Dear friends, today we offer you a classic and traditional Sicilian First Course: Bucatini con le Sarde.

With this recipe we breathe the island deeply, and even if we will not be physically there, when we prepare and eat Pasta with Sardines we will be able to emotionally transport ourselves to the warm Sicilian sun.

Fennel, sardines, anchovies, raisins and pine nuts .... a combination of flavors, textures and aromas that make Bucatini with Sardines and Fennel an unforgettable dish!

There are many variations of the recipe, some do not include saffron, others fennel, someone prefers short pasta, this is the traditional version prepared by Cucine dal Mondo 5 for you.

Serving size 4:

  • 300 g of pasta bucatini

  • 400 g of sardines

  • 200 g of wild fennel

  • 1 onion (pref. golden)

  • 30 g of raisins

  • 30 g of pine nuts

  • 2/3 anchovy fillets

  • 1 packet of saffron

  • extra virgin olive oil

  • Salt

  • Pepper

  • Breadcrumbs


Clean the fennel well keeping only the tenderest part, wash and boil it in water for five minutes. Drain it and keep the water to cook the bucatini