Pasta Con Le Sarde | TBT

In 2019, Paige Lipari of the extraordinary ARCHESTRATUS BOOKS + FOODS in Greenpoint, Brooklyn made Pasta Con Le Sarde with us. This is a recipe to make again and again and again. I have often made the idea of this recipe but it is absolutely worth making this pasta exactly as Paige suggests in this recipe because (as Paige says in the video) building the pasta this way creates amazing complexity of flavor (home cooking becomes→→→ restaurant quality cooking).

NOTE: You’ll need Tomato Sauce for this recipe, perhaps something like this Simple Marinara Sauce?

• Pasta

• Golden Raisins

• Saffron

• Large Yellow Onion (Thinly Sliced)

• Fennel Bulb (Thinly Sliced), Fronds for Garnish

• Anchovy

• Pine Nuts

• Sardines

• Tomato Sauce

• Bread Crumbs

Steep Golden Raisins in Hot Water (Plump them up, make tender, add some white wine!). Bloom some Saffron in Hot Water.

Divide Building the Sauces into Two Pots:

Onion: Ollive Oil → Onion, add Anchovy (cook for 15 min until softened), add Pine Nut, add (drained) Raisins
Fennel: Olive Oil → Fennel, add Tomato Sauce (cook for 15 min until softened), add (mush in) Sardines

Prep fennel fronds for garnishing.

Cook pasta of choice (Bucatini) bit of olive oill on noodles and then add safron/liquid to pasta. Butter into large pan to bring pasta together in. Bring sauces together in this pan. Add pasta and pasta water as needed. Add fennel fronds, bread crumbs. MANGIA!