Reese Sardine Pasta Salad
- 2 cups bucatini or other long dried pasta
- 2/3 cups DaVinci extra virgin olive oil
- 2 cups fresh breadcrumbs
- 1 large onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 1/2 tbs tomato paste
- 4 Reese Flat Fillets of Anchovies, drained on paper towel
- 1/4 cup white wine
- 12 fresh Reese Skinless & Boneless Sardines
- 1/3 cup sultanas
- 1/3 cup pine nuts, toasted
- Generous pinch saffron threads
This sardine pasta salad is a simple-to-make, tasty lunchtime meal. This recipe includes great flavors from very unique ingredients. You don’t want to miss out on this delicious meal!
1. Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup water.
2. Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe pan clean.
3. Heat remaining oil in the pan over medium heat.
4. Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bucatini.
5. To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.