This unusual pasta sauce with fresh sardines, pine nuts, and raisins is Calabrian, and likely dates back to the period when the Arabs held sway over the area. To serve four, you will need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/8 pounds (500 g) thick long-stranded pasta, either bucatini or linguini
- 1 1/8 pounds (500 g) fresh sardines
- A handful of raisins, plumped in a little warm water
- An onion
- Bread crumbs
- Minced parsley
- Olive oil
- Salt
Preparation:
Clean the fish, removing heads and tails, scale them, and wash them.
Clean and finely slice the onion; put it in a terracotta pot and sauté it in olive oil. After a few minutes add the fish and the revived raisins.
Meanwhile, cook the pasta till it barely reaches the al dente stage, drain it, and put it in a bowl. Season it with the fish sauce, dust it with breadcrumbs and parsley, and serve hot.
The wine? Because of the sweetness of the sauce I might be tempted to serve a Reisling.
Clean and finely slice the onion; put it in a terracotta pot and sauté it in olive oil. After a few minutes add the fish and the revived raisins.
Meanwhile, cook the pasta till it barely reaches the al dente stage, drain it, and put it in a bowl. Season it with the fish sauce, dust it with breadcrumbs and parsley, and serve hot.
The wine? Because of the sweetness of the sauce I might be tempted to serve a Reisling.
