Pasta con le Sarde
This is a historic Sicilian dish and one of the most appreciated of Italian cuisine. A triumph of Mediterranean flavors, it’s taste is hard to explain because of the unique combination of savory and sweet ingredients. The result is unforgettable. (Serves 4)
60g of wild fennel pesto (pesto di finocchietto selvatico)
20 sundried cherry tomato (pomodoro ciliegino)
45g anchovies in extra virgin olive oil with capers (acciughe concetto)
1. Cook the spaghetti in a pan of lightly salted boiling water.
2. Meanwhile, heat the oil in a large frying pan (with extra virgin olive oil) and sauté the breadcrumbs until they are crunchy.
3. Drain the pasta and immediately add it to the frying pan.
4. Add two or three tablespoon (60g) of wild fennel pesto and the sundried cherry tomatoes, toss together, then serve straight from the pan or transfer to a large warm bowl.
To serve, garnish the dish with anchovies and capers.