Pasta con le sarde (; scn, Pasta chî sardi) is a Sicilian dish of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

with

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the I ...

and

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

. It is recognized as a traditional Italian food product in the

Prodotto agroalimentare tradizionale ''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of ...

scheme of the Italian government. It is most associated with Sicily's capital

Palermo Palermo ( , ; scn, Palermu , locally also or ) is a city in southern Italy, the capital (political), capital of both the autonomous area, autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan ...

, but it can be found all over the island.

Ingredients

The principal ingredients are

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

, pasta and a finely chopped mixture of sardines and

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

. Various types of pasta are used for the dish, but

bucatini Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and ...

is traditional. Wild

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...

pine nuts Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

are added to flavor the dish. To finish the dish it is topped with toasted

breadcrumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening ...

. Fresh sardines are preferable, but if these are not available canned sardines can be used. Wild fennel is plentiful in Sicily, but might be hard to find elsewhere; if unobtainable, the tops of ordinary fennel may be used instead. Some variations use tomato sauce. Cookbook author Pino Correnti argues that the tomato-less recipe published in 1886 by the folklorist

Giuseppe Pitrè Giuseppe Pitrè (22 December 184110 April 1916) was an Italian folklorist, medical doctor, professor, and senator for Sicily. As a folklorist he is credited with extending the realm of folklore to include all manifestations of popular life. He is ...

is the only authentic version.

Cultural references

In an interview with CNN's

Piers Morgan Piers Stefan Pughe-Morgan (; né O'Meara; born 30 March 1965) is a British broadcaster, journalist, writer, and television personality. He began his Fleet Street career in 1988 at '' The Sun''. In 1994, aged 29, he was appointed editor of the ...

, late justice of the

Supreme Court of the United States The Supreme Court of the United States (SCOTUS) is the highest court in the federal judiciary of the United States. It has ultimate appellate jurisdiction over all U.S. federal court cases, and over state court cases that involve a point o ...

Antonin Scalia Antonin Gregory Scalia (; March 11, 1936 – February 13, 2016) was an American jurist who served as an associate justice of the Supreme Court of the United States from 1986 until his death in 2016. He was described as the intellectu ...

stated, in response to his interviewer's query, that "pasta con sarde" is his favorite pasta dish.http://www.CNN.com.
Piers Morgan Tonight: Interview with Antonin Scalia
" (Aired 18 July 2012). Retrieved 23 January 2016.

References

{{Cuisine of Italy Palermitan cuisine Cuisine of Sicily Pasta dishes Anchovy dishes