Pasta con le Sarde - How to Make Sicilian-Style Pasta with Sardines and Fennel

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/241081/Chef-Johns-Pasta-con-le-Sarde/

[@geoffedwards-tb4kp]

Be good with fresh makeral.

[@isthereanybodyoutthere9397]

A tip! I have recently learned from an Italian Chef to add a splash of cold water before the oil heats up too much, and it stops the onion, garlic etc from over cooking and browning too much. I have tried it and it works. Love the recipe and your videos btw.

[@foodwishes]

Dear crazy people, this is a sardine sauce, which you can't make without sardines. If you don't like sardines, then you can't make the recipe. Does that all make sense?

[@JosephJamesScott]

Don't try to reason with crazy people Chef John

[@puppiesgoesrawr]

Food Wishes Chef John, were you ever an instructor? You have that awesomely lame jokes that's very reminiscent of my highschool teacher XD

[@Bob.Loblaw.Bob.Loblaw]

Bob Loblaw It's called "pasta CON LA SARDE" for the love of Jeff!!!!

[@KO18ify]

Please make chedder bay buscuits

[@VivecAlmsivi]

who the hell doesn't like sardines fish is delicious some people are just dumb and want some pasta with sauce and no meat smh

[@marie42ify]

I am half sicilianna chef and this is a great version of this particular dish. Quick fact that you probably already know... The fried breadcrumbs were used in many southern Italian pasta dishes to substitute parmiggiano or pecorino that most families could not afford. TFS :)

[@ichigeri]

istn't it also considered incorrect to put cheese with fish in a pasta dish, traditionally?

[@blissgirl9052]

Ooh! Foody facts. I love it. Thank you for sharing!

[@DDelilahM]

ichigeri that is an argument by region....North Vs the south....one uses it one doesnt but its really a matter of taste and if it compliments the fish....

[@ichigeri]

cool. I love how passionate Italians are about their pasta :) Whenever I see a non-Italian post a pasta dish, I get out the popcorn and look for the damning comments hehe, funtimes.

[@DDelilahM]

ichigeri LOL yeah people are very protective of their national cuisine but everyone needs to remain open minded and enjoy all the possibilities...this one is great!

[@cher128bx]

So I just finished making and eating the Pasta con Le Sarde. Not knowing exactly what to expect and hoping it wasn't going to be fishy tasting, I decided to try it. I have to say, this dish was a complete surprise! It was delicious! Not fishy tasting at all! All of the ingredients worked together beautifully & harmoniously and the Bucatini was the absolute perfect choice for the pasta. The only thing I changed was to saute fresh garlic when making the bread crumbs and I left out the red pepper bc I don't like hot, spicy food. I urge anyone thinking about trying this recipe to absolutely go for it, you won't be disappointed.

[@mnob1122]

Chef John, I can’t begin to tell you how many times I have made this recipe. So close to my Sicilian grandmother’s recipe, passed down to me. Don’t tell grandma but I prefer your version! Thank you for posting! Love your channel!!

[@BFTOBIN]

For those who think saffron is really expensive, go to a middle eastern grocery instead of the upscale hipster boutique.

[@judyjohnson9610]

And a little goes a long way

[@AldoSchmedack]

Great tip thanks!

[@mechanicalman1068]

As someone who grew up eating this and makes it often, this is a great version. One thing I do differently is toss the whole can of sardines in the pan and squash them up with a fork to a fine mashed consistency. Mix with the onion and fennel and everything else and it becomes a consolidated sauce that coats the pasta better. You won’t have the chunks, which I think makes it harder to coat the pasta and distribute the sardines, but if chunks are your thing do it his way. It’ll be awesome either way.

[@Anikanoteven]

Definitely prefer a mashed sardine.

[@pavelshalman]

This tastes even better than it looks. Absolutely incredible. I thank you from the bottom of my stomach!

[@ImInLoveWithBulla]

I’ve made it several times and it never looks good. All grey and gloppy. But oh boy, it does taste better. A lot better.

[@podatus1098]

This is my favorite video that you’ve made, primarily because the recipe blows my mind, and partly because of your sense of humor. I’m sorry that your top 3 family culinary inspirations have now passed beyond the veil between the worlds. Blessings to you in this time of grief.

[@issa23]

Thanks John, husband is a souchef and he had seconds! Did have to kick him out of the work space twice but all in all he didn't tell me a single thing I could have done better (as a total newb I can ask for nothing else) I'll be on the look out for fish and vegetarian dishes from you from now on😀

[@marierose6792]

This was a so special and revered dish in my Sicilian household. We toasted the breadcrumbs and added some sugar to them. We used currents instead of raisins and I know this is not your version, but besides all those wonderful ingredients, Mom through in a little tomato purée. Oh my goodness, it was so delicious!

[@TheOxnic]

Half way through, I realised I hate sardines AND fennel. Then realised I've watched every single foodwishes video. It's an automatic click. Regardless of whether or not I think I'm going to try the recipe. I just like hearing you narrate! You should narrate everything

[@MichaelJames-lz7ni]

I myself didn’t think I’d like it, either….but having tried it, I was pleasantly surprised. It’s great.

[@kayfarquar2034]

This fellow is talented and well versed in the culinary arts. Thank you very much for posting. Sardines are a super food.

[@emmasgoodies]

I always make this! The bread crumbs in there make it so good! :)

[@emmatruong5175]

Oh wow, I wouldn’t expect to see you here!! Hi, I recently started watching your channel. Then again, this was 5 years ago and I’m not sure how many subscribers you had back then.

[@timgoodwintv]

Emma 🥰

[@88pynogrl]

I ❤ them too. My dad used to say the breadcrumbs where called ‘poor man’s Parmesan cheese’ because many poor Sicilians couldn’t afford Parmesan cheese.

[@jus4funtim]

My cats (2) wouldn't let me make this recipe, they ganged up on me as soon as they heard the sardine cans lid pop.

[@someguythatexists5099]

I don't think you can cook anything, those things will devour any and all...... Well everything

[@patrickcannady2066]

especially canned fish. they can hear a tin opening a mile away and smell it within seconds

[@ElizaDolittle]

LOLOL!!!!!

[@esthermelchor9681]

@@patrickcannady2066 I once tried to sneak a can of tuna past my (late) cat Alex. He was asleep in the living room and I very quietly opened the tuna. It took but a few seconds for him to be at my side.

[@MrAntoniosavelli]

Well as a cat owner you should know that by now by extra cans of sardines for your dish and also for them remember they are family to.

[@rennyoroll]

"I don't care if you like raisins or not, you're gonna add 'em." My day is made. xD

[@xyzabc3659]

StarryByNature *technically; Currants

[@marylsanz]

🤣 I love this quote, a proper way to deal with negativity 😂😂

[@AnimeProphet666]

As a Sicilian-American, I can assure you, the entire authentic recipe for pasta con sarde is "Oh, you hate _____? Throw that right in the pot".

[@gschaaf713]

well it makes the dish so not really an option

[@hd-xc2lz]

I would suggest using currants instead of golden raisins recommended here which make this sauce far sweeter than I've experienced it with other variations on this recipe. Or cut the raisin amount in half.

[@stuzaza]

In my humble opinion, the best video Chef John has ever made. The passion for taste and texture was obvious - a delight to consume

[@mnob1122]

OMG, my Sicilian mother used to make this dish! She has since passed away. Misplaced her recipe! So delicious. Thanks for posting!!!

[@CorneliusSneedley]

I find it charming that your Sicilian friends are so concerned for our good health. It's nice to have friends like that, isn't it? :)

[@shohitachoudhry2808]

Just cooked this ... Husband had like 3 servings of this!!! Hats off Chef John .. love your recipes

[@tomkordek7492]

I tried this recipe with canned sardines that were lightly smoked. Magnifique!!

[@nirvanageddon4979]

This is a gorgeous dish. Everyone who doesn't like it is a culinary baby

[@urbanviii6557]

No, a culinary philistine!

[@nonenoneonenonenone]

You really want to eat cooked whole sardines? Yuck.

[@nonenoneonenonenone]

The more authentic Italian food is, the less I like it. I tried to get a tuna hoagie from an Italian deli, but he refuses to use "American" mayonnaise, which means the tuna is all dry and crumbly and falls out as you eat it.

[@maracouch8430]

I made this tonight and it is one of the greatest pasta dishes I have ever tasted! Thank you chef John! :)

[@kuruptzZz]

damnit I hate raisins...but I trust chef john

[@venomf0]

kuruptzZz In John we trust.

[@venomf0]

kuruptzZz i love how you said that.

[@heissovereign]

kuruptzZz try prunes

[@docmalthus]

Made this tonite and another home run courtesy of Chef John! I used canned sardines with harissa from TJ's and it worked beautifully. Thanks again, Chef John!

[@juliusbernotas]

Prepared this today. This was the first time I cooked something out of fennel. And it tasted delicious. I used fusilloni (which are spirals like fusilli, but larger) instead of spaghetti - I don't like spaghetti, because they don't hold any sauce well - and it worked perfectly. I think pine nuts may be omitted. Saffron and wine are essential.

[@tonikins99771]

Made this two nights in a row. Love the recipe.

[@hongdekong]

Made this tonight minus the saffron (I'm a college student). So friggin good. 10/10 would recommend. I also use spanish smoked paprika as my spice. Was nice :)

[@setobikouta2310]

thanks John, you're always there when i need you

[@JChaos1120]

I always love more authentic Italian recipes over the Americanized ones. This looks great, might have to try it!

[@ShadowPoet]

It's all good in my book :P

[@scareyaf]

You sounds like that one guy from The Simpsons that had a stroke and always ends his sentences on an upwind. I love it.

[@sammyt3514]

Thank you; I did the same recipe minus the wine, saffron, breadcrumbs and pasta, used it as a topper on jasmin rice and it tasted absolutely incredible!

[@louisvalentino6685]

Yes! I have this ever Christmas Eve. Your recipe is a little different, but as you would say, you're the Monet of your own pasta con le Sarde!

[@BlackAngelAlchemist]

I actually just ate a version of this with cauliflower instead of anchovies yesterday. The pinenuts and raisin combination was amazing.

[@JihaeKwon]

🤣🤣🤣

[@nodidog]

10 years later, just cooked for lunch - fantastic chef John recipe as always!

[@cosmothewonderdog8602]

This is one of the best dishes I had in Rome. I’m definitely going to make it.

[@mmason290]

Does anyone eat food and watch this and pretend that it tastes like the food on the video? Or is it just me?

[@mmason290]

+Mimi Keel Yay :)

[@chrisferatu1793]

lol i'm doing that right now!

[@Foxnoxfox]

I've been doing this since my childhood. And I'm 49 now.

[@lja64]

My mom is Sicilian and used to make a similar dish. She would boil the pasta with cauliflower and/or broccoli and use some of that water for the sauce which contained toasted pine nuts, anchovy, hot pepper and capers. The pasta and cauliflower would finish cooking in the sauce, then she would top with the toasted breadcrumbs and grated parmesan. Brings back great memories. I'm definitely going to try this dish, thank you.

[@gijsphilip]

This is exactly like the pasta con le sarde that I had on Sicily. Great work, Chef John. The people from Sicily only use a fork to eat their pasta, no spoons.

[@mickmoriarty7780]

My wife is Chinese. I made her Spaghetti Bolognese and she promptly started eating it with chopsticks. They are way better than a fork for any noodles!

[@brettoberry3586]

Spent some time in Sicily when I was in the Navy YEARS ago. Some of the best food I've ever had in my life was on that island. My first real Calzone was so amazing, I bought another one, but I was 20 and had an endless appetite and metabolism. Good times. Going to try this recipe because I love Sardines.

[@jazzjazz237]

Made this (without saffron) and find it a super dish. It´s quick and delicious and healthy. Thank you for this recepy, will repeat it!

[@loriannedc]

Dear crazy people, this is a recipe. If you don't like the ingredients in this recipe, please look for a recipe with ingredients you actually DO like. Elsewise, please zip it~ ( which is akin to asking for a miracle, I'm sure! ) LOL!

[@SquidandCatAdventures]

Who's here during Covid-19? Cooking with sardines is new to me already, and then the raisins! Had to see another video and then this one with raisins to be convinced. Will be trying to make something close tomorrow. Looking forward to it.

[@martinsjankovskis3045]

i saw this recipe on the channel some years ago, but always postponed trying it out. Today was the first time and though we skipped saffron infused wine and pine nuts, this was most certainly one of the best pastas i have eaten ever and we have traveled Italy a few times. Many many thanks for inspiration!!!

[@LukeDanfield]

That pasta-water makes a big difference, but only if the pasta has already been cooked in it! Starch and Salt :)

[@Bankolemusic]

This couldn't have come at a better time!. I was actually searching for sardines recipes today. I will try this

[@cleo_travels]

One of my favorite dishes! 'The Magic of Tinned Fish' version is amazing!

[@kimquinn7728]

....ok, I am buying sardines tomorrow. Love your recipes! Wonderful.

[@sherri2441]

I am Sicilian and I love this dish even as a kid

[@janegregory4637]

Awesome video... Thanks a bunch for this. :D

[@kberken]

Gee, i used to eat sardines with my Dad when i was little, and i used to like anchovies on my pizza so i should like this. Great recipe.

[@TheHarryb]

This is absolutely, definitively, positively, one of the best, most delicious pasta's I have ever eaten! Thanks Chef.

[@alexhenderson8356]

I love this chef and Food Wishes. His voice is amusing. I want to make this but I have always hated raisins in Italian food, especially in meatballs.

[@MrPoznano]

I'm italian but i must say your pasta recipes are always spot on! If i may, i don't think bucatini is quite the best for this sauce, i think they're good only for tomato based sauces, spaghetti in this case maybe would help grab more of that FREAKIG DELICIOUS sauce you got.

[@sosyPel]

Totally agree. The bucatini pasta kinda ruins the dish, I think. Spaghetti ristoranti would be much better. (I'm italian too)

[@MrPoznano]

Mm i doubt any italian would say spaghetti ristoranti ahah sorry. I guess you're american with italian origins :)

[@MrPoznano]

don't mean to sound annoying though, i'm just playing

[@sosyPel]

MrPoznano Non so che tipo di spaghetti compri tu, ma quelli che ho sempre comprato io (qui al sud) si chiamano così, è un tipo di formato di spaghetti. Poi ci sono altri formati che non mi piacciono (gli spaghettini, per esempio, o i capelli d'angelo...). I bucatini proprio li detesto XD e no, sono proprio italiana.

[@MrPoznano]

ahah ok scusa! mi sembrava qualche storpiatura americana. Non li conoscevo, ma del resto sono un piemontese mangiariso :) , ciao!

[@aaronbolt2730]

I tried this the other day not because I like sardines but because chef John has never steered me wrong. I didn't have the saffron infused wine, the pine nuts or golden raisins and had to substitute and it was still delicious!

[@enjoy7024]

What an exquisite dish, with so much character. I haven't tried it but it is indeed a thing of beauty! If it tastes as good as it looks it should be given some degree of iconic status.

[@vincentbaytion3907]

I'm going to have to try this. I had this meal when I spent a few days in Palermo (then went to Catania, Siracusa and Cefalù). I tell you it was so goood! Seafood in Sicily is fresh and the markets are to die for! This brings me back to my favorite part of Italy (after Napoli!). Thank God I also like raisins, :-)

[@mylittledogshoppesouthpark1350]

My mother made it...my grandmother made it and my great grandmother made this. Now I will make it! Thanks.

[@YT4Me57]

I'm not a fan of sardines, but I can say with assurety that I am a fan of your commentary Chef John.

[@Oanjoexterminador]

I don't even like sardines, but I'm dying to try this just for the fennel, raisins and white wine 😋💕

[@SwedehartYT]

I used this recipe/technique and it is now my favorite pasta. Chef John is a godsend! EDIT: Well I substituted lesser goods for the expensive stuff but still...

[@LostarSM]

This ended up being great despite the substitutions I had to make (toasted slivered almonds in place of pine nuts, ordinary thick spaghetti pasta, diced celery instead of fennel, Mirin for the white wine.) I'll make this correctly once I'm able to travel out to the decently stocked grocery store.

[@mandylavida]

I have to try this....when I can get my fennel to grow as we can't get it here. Looks amazing! I love the idea of the raisins.

[@tonyroberts7086]

This is my first cook from your channel and absolutely awesome! Thank you for taking the time to film this

[@floingdetscha]

don't buy your saffron from a guy in the park, hahaha!

[@bartram33]

I’ve always made basic sardines with pasta and dried herbs with a few chopped black olives, but I’m going to try this recipe, looks fantastic. Thanks.

[@naguerea]

Absolutely tip-top, no hard cooking, all stay fresh. Sardines and noodles for me tonight as I am all prepped, but next time it will be this way... thank you, Chef.

[@SteveBonomolo]

Ah memories, I remember my Sicilian grandma making this dish on special occasions. Bravo, mangia !

[@EvelynBaron]

I use dill as well as fennel and alot of lemon zest ... love this recipe! Tx!!

[@ImjustKelly73]

I would like to try this just to see what it tastes like. It looks good. TFS!

[@michellew5019]

I have found my new youtube addiction! This chef is amazing, and so funny. What a charming guy. Very informative like Alton Brown, with a voice like John Tesh. perfection. :)

[@elizabetnanderson8407]

Merry Christmas to you and yours! Thank you for all wonderful recipes

[@grumpyoldphart7325]

The homemade breadcrumbs make the dish! Thank you for showing us another great meal.

[@LeeLooface]

This looks so, so, so amazeballs. I've been in the mood for something different and I think we have a winner.

[@josefilho9434]

Olá Chef! Adoro suas receitas. São excepcionais. Parabéns. Abraços do Brasil . . . 🤗🤗🤗!!!!!

[@rhino3677]

Love this guy. What a great voice over.

[@michellerhodes9910]

Delicious recipe - I am fond of sardines but I'd never prepared them for pasta. It has encouraged me to cook with fennel now. I always thought the taste was overpowering but if you balance the flavours as in this dish, it is excellent. Very enjoyable. Thank you.

[@nancydisney1274]

Chef John has got a very cute way about him. He's a master. Of logic and fun. I love listening to him.

[@tropicalheat1000]

There goes my livelihood from selling Saffron in the park. Thanks Food Wishes !

[@poppykok5]

Hi Punisher...Consider instead selling "orange colored floating fish" in little concave glass bowls that you can win at carnivals...yuck...

[@wackbar0392]

Greetings from Peru! I love your videos, the editing and commentary make it very enjoyable. Please never stop, and thank you for this high quality channel! p.s: make greek yogurt!

[@guyvanburen]

Chef John you have everything. Thanks!

[@TheHerrscher1]

So I was watching this thinking: "Hey, this is a great food for me as a poor Student!" And than I saw the Safron...

[@chanfonseka8051]

Try substituting a pinch of turmeric and see what happens ..

[@diegogomez1682]

Great video that is exactly the way I cook it since I don't have finnochi selvatico I use just fennel this recipe is awesome

[@reflexology52welsh48]

You make everything look so easy and delicious!

[@cyndifoore7743]

This sounds marvelous!!! All the unusual ingredients in it and looks pretty fast and easy. I’ve got to try this.

[@zirconce]

Looks so, so delicious! Thanks for sharing the video.

[@joekokasko4889]

Made and ate this dish today. DELICIOUS. You did it again.

[@svalson]

and as always, I enjoyed watching this video.

[@CelesteTheeDragonLady]

"...so I don't care if you like raisins or not, you're gonna add them..." I love Chef John

[@崔丽华-i8t]

I cooked it (easier than I expected) and enjoyed it, the recipe is abso-freaking-lutely amazing!

[@DDelilahM]

This is one of my favorite dishes! ...Even the kids in my family LOVE this dish... Sardines arent hardcore fishy tasting ...they are are delicious!

[@ryancox5516]

This dish is a masterpiece in balance. It's on my hit list.

[@adatshhc]

I made this a few times. I recommend a couple changes: 1. Skip the sardine oil and anchovy. The sardines are gamey enough on their own, adding the other two are overwhelming and a struggle to get pass the nose to the mouth. Just add more olive oil and emulsify it with pasta water. 2. Use 1/2 lemon squeeze instead of wine. Lemon gives better acidity which is definitely required 3. next time I will include diced prosciutto. This dish has great flavor, however it could benefit from an additional layer of flavor. More specifically a salty pork layer.

[@bigfatchubbybritboy9445]

Great advice. The sardine oil and anchovy is fantastic advice especially. I was thinking whilst watching that it sounds like it'd be way, waaaaay too fishy in an overpowering, overbearing way. Tinned sardines are already a very big dominant flavour. The extra fish flavour bomb is really not needed. Also the lem juice Instead of wine.. I think wine is way too sweet for a dish like this.

[@maserin1]

I really don't think it gets more Sicilian than this. You might have just convinced me to actually buy and cook sardines... ?! What an awesome looking plate of food!

[@karenconcepcion]

That looks Awesome, Tasty and Very Healthy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@JemmaStovell]

I've eaten this in Sicily, and have been wondering just how they made it so delicious ever since. Such good textures and flavours! Thanks for enlightening me and sticking to an authentic recipe. I do however agree with @MrPoznano that a good quality spaghetti might work better here.

[@SoundBoss5150]

Chef John is the only person I could ever watch add raisins to a dish without balking

[@tonyp9179]

Best recipe to date. Love it. CJ, you brought me back to my childhood. Thanks!

[@luciacentury2191]

God I LOVE Your COOKING & HUMOUR!!! THXUUUUUU CHEF JOHN! BIG OXO

[@MarianaVillarrealHansmann]

Awesome recipe! thank you!