A Journey Through the Flavors of Sicily: Pasta with Sardines and Wild Fennel

Pasta with sardines and wild fennel is a dish that encapsulates Sicily in every bite. It is the perfect fusion of sea and land, a harmony of flavors deeply rooted in the island’s history and the creativity of its people.

Legend has it that this recipe was born from the ingenuity of an Arab army cook during the medieval invasions. With only a few ingredients at hand, he found a way to combine the day’s fresh catch—sardines—with wild fennel, a fragrant plant that grows spontaneously on the Sicilian hills. The result was a dish that has since won over generations, becoming an icon of Sicilian cuisine.

BOX CONTENTS
N.1 pack of 500g pasta
N.2 jars of sauce
N.2 sachets of salt
N.2 sachets of pine nuts and raisins
N.2 sachets of toasted breadcrumbs
N.4 sachets of pepper
N.4 sachets of extra virgin olive oil
N.1 measuring cup for cooking broth

Open the Box – Selected ingredients. Already measured.
Mix and Cook – Follow the simple instructions.
Taste Sicily – Bring authentic flavors to the table.

A Dish to Savor and Share

Every bite of this pasta is a journey through Sicilian culture, an experience that goes beyond the simple act of eating. It embodies the flavor of the Mediterranean, the authenticity of raw ingredients, and the history of a people who have transformed simple ingredients into a culinary masterpiece.

If you want to taste the true essence of Sicily, pasta with sardines and wild fennel is a dish that must be on your table. An explosion of flavor that tells centuries of tradition and love for cooking.

The Secret of Flavor

The true magic of pasta with sardines lies in the perfect balance of its ingredients. Fresh sardines, with their intense flavor, blend harmoniously with wild fennel, which adds a herbal and balsamic note. Raisins and pine nuts, a legacy of Arab influence, provide a sweet and crunchy contrast, while anchovies melted in oil create an irresistibly savory base.

The final touch? A generous sprinkle of “muddica atturrata”, toasted breadcrumbs that add a rich texture, replacing cheese according to Sicilian tradition.

PREPARATION FOR 2

Pour 2 liters of water into a pot. When the water starts boiling, add 1 sachet of salt (keep the other sachet, as each sachet is for 2 liters of water) and 250g of pasta. Cook the pasta for 10 minutes.

After 10 minutes, turn off the heat, take 1 measuring cup of cooking water, and drain the pasta. With the heat off, put the pasta back into the pot, add 1 jar of SARDINES AND WILD FENNEL sauce, pour in the cooking water, 1 sachet of raisins and pine nuts, and mix well.

Plate 2 servings of SARDINES AND WILD FENNEL pasta, season each plate with the sachet of toasted breadcrumbs, the sachet of extra virgin olive oil, and the sachet of pepper.

Our SARDINES AND WILD FENNEL spaghetti is ready to be enjoyed.

PREPARATION FOR 4

Pour 2 liters of water into a pot. When the water starts boiling, add 1 sachet of salt (keep the other sachet, as each sachet is for 2 liters of water) and 500g of pasta. Cook the pasta for 10 minutes.

After 10 minutes, turn off the heat, take 2 measuring cups of cooking water, and drain the pasta. With the heat off, put the pasta back into the pot, add 2 jars of SARDINES AND WILD FENNEL sauce, pour in the cooking water, 2 sachets of raisins and pine nuts, and mix everything together.

Plate 4 servings of SARDINES AND WILD FENNEL pasta, season each plate with the sachet of toasted breadcrumbs, the sachet of extra virgin olive oil, and the sachet of pepper.

Our SARDINES AND WILD FENNEL spaghetti is ready to be enjoyed.