Pasta con le Sarde alla Siracusana
Pasta con le Sarde alla Siracusana stands apart from the Palermitan version thanks to the addition of tomato and the absence of wild fennel. The freshest sardines from the port of Siracusa, tomato, and toasted breadcrumbs create a dish with clean, sunny flavors.
A classic of Aretusean cuisine, to be savored in the small restaurants of Ortigia.
Preparation
- 1
Clean the sardines: remove the head, backbone, and innards. Open them like a book.
- 2
Toast the breadcrumbs in a pan with a drizzle of oil until golden. Set aside.
- 3
Sauté the onion and garlic in the oil. Add the sardines and cook for 3 minutes.
- 4
Add the halved cherry tomatoes, soaked raisins, and pine nuts.
- 5
Cook the sauce for 10 minutes over medium heat.
- 6
Cook the bucatini al dente, drain, and toss in the sauce.
- 7
Serve with a generous amount of toasted breadcrumbs on top.
Chef's Tips
The toasted breadcrumbs ("muddica atturrata") replace cheese in Sicilian fish dishes. The sardines must be very fresh: their eyes should be bright and shiny.