Barilla Spaghetti con le sarde

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Step 1

Place a pot of water to boil and cook pasta according to directions.

Step 2

Meanwhile, in a skillet, sauté onion with half the olive oil for three minutes. Add anchovies and sardines. Slowly cook until fish is breaking down.

Step 3

Add ½ cup of pasta cooking water, saffron, raisins and blanched fennel.

Step 4

Drain pasta and toss with sauce and pine nuts before serving.


  • 1 box Barilla Spaghetti
  • 5 tbsp extra virgin olive oil
  • 1/2 Vidalia onion, sliced
  • 8 oz. wild fennel fronds
  • 10 oz. sardines, clean bone off
  • 2 salted anchovies
  • 2 tbsp. toasted pine nuts
  • 2 tbsp. golden raisins
  • 1 pinch saffron, soaked in hot water for 10 mins
  • To taste salt and pepper
Recipe Type:
Chef Recommended Cuts
  • Spaghetti
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Nutritional Info

This information is per serving.