Quick Bucatini con Sarde for St. Joseph’s Day
Quick Bucatini con Sarde for St. Joseph’s Day
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Ingredients
For 4 Person(s)
For the fried breadcrumbs:
- 3 tablespoons extra virgin olive oil
- 1 cup plain breadcrumbs
For the pasta:
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 4 anchovie filets in oil (optional)
- 1/2 cup pignoli nuts
- 3 ounces tomato paste
- 1 can (410 Gr) Cuoco Seasoning for macaroni with sardines
- 1/2 cup water
- fronds from a fresh head of fennel
- 1 pound dried bucatini pasta
- a few strings of saffron
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Directions
- Get the Ingredients needed for this recipe HERE!
- To make the breadcrumbs:
- Toast the bread crumbs by putting 3 Tbs of EV olive oil in a saute` pan and adding the bread crumbs.
- Continuously stir the bread crumbs over a low flame with a wooden spoon until bread crumbs turn golden-light brown. Put aside for later.
- To make the pasta:
- Put a large skillet over a medium flame and heat the oil. Add the onion and cook until onion becomes translucent.
- Add the anchovies and cook until they dissolve, about 20-30 seconds.
- Add the pignoli to the pan and cook until they are fragrant. About 1 minute.
- Add the tomato paste to the pan and work it in until it’s fully incorporated.
- Add the can of Cuoco to the pan along with the water. Break up any large pieces of sardines from the can with a wooden spoon.
- Bring the pan to a boil and add the fresh fennel fronds. Cook until the sauce has slightly thickened. About 7-10 minutes.
- Add a few strings of saffron to a pot of salted water.
- Drop the bucatini into generously salted boiling water. Cook for 2 minutes less than the package instructions.
- Reserve a cup of pasta water. Drain the pasta and add it to the sauce.
- Toss over a high flame for 2 minutes.
- Serve in warm bowls with a generous sprinkle of fried breadcrumbs.
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