Quick Bucatini con Sarde for St. Joseph’s Day ___

Quick Bucatini con Sarde for St. Joseph’s Day

Ingredients

For the fried breadcrumbs:

  • 3 tablespoons extra virgin olive oil
  • 1 cup plain breadcrumbs

For the pasta:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 4 anchovie filets in oil (optional)
  • 0.5 cup pignoli nuts
  • 3 ounces tomato paste
  • 1 can (410 Gr) Cuoco Seasoning for macaroni with sardines
  • 0.5 cup water
  • fronds from a fresh head of fennel
  • 1 pound dried bucatini pasta
  • a few strings of saffron

Directions

Get the Ingredients needed for this recipe HERE!

To make the breadcrumbs:

  1. Toast the bread crumbs by putting 3 Tbs of EV olive oil in a saute` pan and adding the bread crumbs.
  2. Continuously stir the bread crumbs over a low flame with a wooden spoon until bread crumbs turn golden-light brown. Put aside for later.

To make the pasta:

  1. Put a large skillet over a medium flame and heat the oil. Add the onion and cook until onion becomes translucent.
  2. Add the anchovies and cook until they dissolve, about 20-30 seconds.
  3. Add the pignoli to the pan and cook until they are fragrant. About 1 minute.
  4. Add the tomato paste to the pan and work it in until it’s fully incorporated.
  5. Add the can of Cuoco to the pan along with the water. Break up any large pieces of sardines from the can with a wooden spoon.
  6. Bring the pan to a boil and add the fresh fennel fronds. Cook until the sauce has slightly thickened. About 7-10 minutes.
  7. Add a few strings of saffron to a pot of salted water.
  8. Drop the bucatini into generously salted boiling water. Cook for 2 minutes less than the package instructions.
  9. Reserve a cup of pasta water. Drain the pasta and add it to the sauce.
  10. Toss over a high flame for 2 minutes.
  11. Serve in warm bowls with a generous sprinkle of fried breadcrumbs.