What's Cooking: Uncle Giuseppe's Marketplace's Pasta Con Sarde

News 12 Staff

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Mar 19, 2025, 12:09 PM

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Updated 4 hr ago

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INGREDIENTS:

1 lb Fresh Mafalda Pasta (cooked al dente and cooled)

1 cup pasta water

3 tbs olive oil

2 cloves garlic (thinly sliced)

¼ cup onion (small dice)

8 anchovy filets

½ cup fennel bulb (julienne)

3 Fennel fronds (for garnish)

2 tbs pine nuts (toasted)

1 cup Italian seasoned breadcrumbs (toasted)

1 tbs parsley (chopped)

½ cup golden raisins

3 tbs Cuoco seasoning for macaroni with sardines

1 tsp salt

½ tsp black pepper

In a small bowl add the toasted seasoned breadcrumbs, pine nuts, 1 tbs of oil and the parsley. Mix until all are incorporated and set aside.
In a sauté pan heat 2 tbs of olive oil and add the anchovies.
Cook for one minute or until the anchovies have broken apart and have started to dissolve.
Add the garlic and cook for one minute making sure not to brown.
Next add the onion and fennel and cook until the fennel is tender.
Add the golden raisins, Cuoco seasoning, salt, pepper, pasta water and bring to a simmer.
Add the pasta and half of the bread crumb mix.
Mix well, making sure that all ingredients are incorporated.
Garnish with the remainder of the bread crumb mix and the fennel fronds.