I benefit more from one-on-one scenarios. What I realized in COVID-era was, it turns out, I was never partial to groups anyway. I prefer small, interpersonal dynamics. Especially in cooking.
But even before this isolation period, I really loved making elaborate and well-involved dinners while watching a movie or listening to music…completely alone. Still do. A very generous act of self-love is cooking something worth while for you and only you. Being purely selfish in flavor and with no regard to smells or dirty dishes is a must once in a while.
I made this dish, Pasta con le Sarde (Pasta with Sardines) for myself for so long because I thought no one would want to eat it. I had enough self awareness to know the flavors weren’t for everyone. And that’s if I cooked it properly... I’ve made PLENTY of dishes that I thought would be excellent but ended up tasting like Death warmed up just because of my own errors.
Others may not like this pasta because it has consists of commonly smelly and salty ingredients. When you’re dating in your early 20s you tend to avoid these items. But I knew upon first tasting this pasta I couldn’t have imagined a better “round peg to round hole” moment for my palate. So I made it for me. Often. Happily.
Now I know how many people would actually really love this dish. And I’ve seen them love it. The flavors aren’t challenging but rather curious. If you’re tinned fish-agnostic you’ve come to the right sanctuary. Sardines are the star but they’re not going to make or break this dish for you. Fennel, anchovies, capers, and garlic…might?
Whatever. Go get freaky with yourself in the kitchen.
Necessaries
Large pot
Large Saute pan
Food processor
Zester or microplane
Recipe
Pasta
1 pound spaghetti. I use De Cecco
4 tbsp EVOO
1 fennel bulb & stems, cored & chopped. Save the fronds for garnish!
1 onion, finely chopped
4 garlic cloves, minced
4 anchovy fillets, lightly chopped (optional)
1 cup white wine or dry vermouth
1/2 cup chopped nut of choice. I used walnuts!
1/3 cup capers
1~ 6oz tin of sardines in EVOO, drained, and roughly chopped
2 tbsp unsalted butter
Salt & Pepper
Breadcrumb Topping
EVOO
1 cup panko breadcrumbs
1 tsp fennel seeds
1 tsp chili flakes
1 tsp dried oregano
1/2 tsp salt
1 lemon, zested
Make the Breadcrumbs
Blitz the panko, fennel seeds, chili, oregano, and salt in a food processor until a finer crumb is reached. In a small saute pan, heat 2 tbsp EVOO over medium heat and add breadcrumbs. Stir and toss until golden brown and toasty. Let cool and set aside.
Make the Pasta
Have all ingredients prepared. The dish comes together quick.
Bring a large pot of water to a boil. Add salt. (think well-seasoned soup, not the ocean).
In a large saute pat or wide pot. Add EVOO and heat over medium high heat until shimmering. Add fennel, onion, and a pinch of salt. Stir and saute until softened but not browned. 7-8 minutes.
At this point add the pasta to the boiling water.
Add garlic and anchovies and stir until fragrant and anchovies begin to break down. 2 minutes. Add wine/vermouth and let simmer until alcohol is burned off. 30 seconds. Add nuts and capers and stir. Add a cup of pasta cooking liquid and let simmer briefly. Add pasta to the pan once cooked to your liking. Toss and stir to combine. Add sardines and toss again. Try to keep the sardines in small chunks. Add butter and another optional 1/2 cup of pasta water and toss to melt/combine. Taste and adjust the seasoning as necessary.
Pour the pasta into your serving dish. Top with breadcrumbs, lemon zest, and fennel fronds.
Enjoy!!!