High-Protein Pasta Con le Sarde (With Sardines) Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
2 Servings
Ingredients
  • ¼ cup golden raisins
  • 1 teaspoon saffron threads, crushed
  • 2 tablespoons olive oil
  • 1 small shallot, thinly sliced
  • ½ cup thinly sliced fennel bulb
  • ½ cup thinly sliced yellow bell pepper
  • 1 tablespoon + 1 teaspoon kosher salt, divided
  • 2 tinned anchovy filets
  • ¼ cup pitted Castelvetrano olives, cut into quarters
  • 2 tablespoons capers in brine, drained
  • ⅓ cup dry white wine
  • 1 (4-ounce) tin smoked sardines in olive oil
  • 1 (8-ounce) package chickpea string pasta (spaghetti, linguini, or bucatini)
  • ¼ cup + 2 tablespoons slivered blanched almonds, divided
  • 3 tablespoons chopped fresh Italian parsley leaves, divided
  • 1 tablespoon Calabrian chili oil
Directions
  1. Place the raisins and saffron in a small heatproof bowl with enough hot water to fully cover the raisins (about ⅓ cup). Let steep while preparing the remaining ingredients.
  2. Heat the olive oil in a large skillet.
  3. Add the shallot, fennel, bell pepper, and 1 teaspoon kosher salt.
  4. Reduce the heat to low, cover, and cook for 5 minutes.
  5. While the vegetables are cooking, mash the anchovy filets with a fork until broken up into a paste.
  6. Uncover the pan, increase the heat to medium-high, and add the olives and capers.
  7. Add the wine to the pan, scraping up any browned bits. Continue to cook until the liquid is reduced by half.
  8. Stir in the raisins and saffron with the soaking liquid, the anchovy paste, and sardines with their oil into the vegetables, breaking up the fish into chunks.
  9. Bring the sauce back to a simmer, then cover and keep warm.
  10. Bring a large pot of water to a boil with the remaining tablespoon of kosher salt.
  11. Add the pasta and cook according to package directions until al dente.
  12. Drain and rinse the pasta.
  13. Add the pasta to the pan and toss in ¼ cup almonds, 2 tablespoons parsley, and the chili oil until everything is mixed.
  14. Serve the pasta in warmed bowls garnished with the remaining almonds and parsley and optional squeeze of lemon.