Boil the fennelSimmer the wild fennel in salted water 10 minutes until soft. Lift it out, chop it, and keep the green water in the pot for the pasta.
Build the baseSoften the onion in olive oil, melt in the anchovies, then add the chopped fennel, plumped raisins, pine nuts, and bloomed saffron.
Add the sardinesLay in most of the sardines and cook gently 5 minutes until they break down into the sauce. Keep a few whole for the top.
Cook the bucatiniBoil the bucatini in the reserved fennel water until al dente. Move it straight into the sauce with a splash of that water.
Toss and restToss over low heat 1 minute so it drinks the sauce. Off the heat, top with the reserved sardines and rest 10 minutes before serving warm, not hot.
Can you make Pasta con le Sarde in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze Pasta con le Sarde? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Pasta con le Sarde ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is Pasta con le Sarde gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pasta con le Sarde vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
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