A traditional St. Joseph’s Day
Pasta con le Sarde is known for its complex balance of sweet, salty, and earthy flavors. Using apre-made condiment like
Cuoco (which typically contains sardines, wild fennel, raisins, and pine nuts) makes this authentic Sicilian dish muchmore accessible.
The addition of tomato paste provides a rich, deep base that tiesthe fennel and seafood together.
Ingredients:
1 can (14.5 oz) Cuoco Condimento per Pasta con le Sarde
1 lb Bucatini
2-3 garlic cloves, minced
2.5 tbsp Tomato Paste
Extra Virgin Olive Oil
2 garlic cloves minced
1 cup Breadcrumbs
Instructions: 1. Cook the PastaBring a large pot of salted water to a boil. Cook the bucatini until it is just
al dente.Tip: Do not overcook the pasta, as it will finish cooking in the sauce.
Reserve about 1 cup of the starchy pasta water before draining.
2. Begin Sauce BaseHeat 1tbs olive oil in skillet.
Add 1 minced garlic clove.
Add the tomato paste to the center of the pan. Let it fry in the oil for 1–2 minutes until it turns a deep brick red (this removes the raw metallic taste).
Add alittle bit of pasta water, once water is incorporated, Stir in the Cuoco condiment.
Simmer on low for about 10–15 minutes to let the flavors meld.
3. Toast the BreadcrumbsWhile the sauce simmers, add oil to a cold pan. Add garlic and letit cook for about 1 minute (until fragrant)
Add the breadcrumbs.
Toss constantly until they are golden brown and fragrant.
Set aside.
4. The MarriageTransfer the drained pasta directly into the skillet with the sardine sauce.
Toss vigorously over medium heat, adding splashes of the reserved pasta water as needed to create a silky coating that clings to the noodles.
5. ServingPlate the pasta and top generously with the toasted breadcrumbs.
In Sicily, cheese is never used on this dish; the breadcrumbs represent the sawdust of St. Joseph the Carpenter.
Pro-Tips While the canned condiment is excellent, some prefer to"brighten" it up by adding a squeeze of fresh lemon
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