Comments on: Pasta con le sarde (Pasta with sardines) – The national dish of Sicily

By: Nick H

Nick H — Sun, 01 Apr 2018 16:34:25 +0000

I had this in Ragusa once and absolutely adored it. Made your recipe last night and it took me right back there. Fantastic recipe! Thanks.

By: Alanna

Alanna — Mon, 19 Dec 2016 02:59:38 +0000

Two great islands must think alike because my Portuguese mother made a dish similar to this without pasta. She is from the Madeira Islands and my dad is Sicilian, but this recipe is from her family, I checked! Fennel and sardines are abundant in Madeira, so I see why they would have a recipe combining the two. The differences are it is made without pine nuts/raisins, but with the addition of white wine vinegar, tomatoes, and bay leaves. Thank you for posting this recipe because it sparked long conversations between both sides of my heritage. I’m going to make your version for the Seven Fishes this week!

By: Cinzia

Cinzia — Fri, 05 Aug 2016 17:13:13 +0000

I love this dish also. Had it recently in Amalfi, they also use Colatura di alici to the recipe. It wonderful!! Hard to find in US and expensive but worth it.

By: Joe

Joe — Mon, 06 Jun 2016 00:19:47 +0000

In reply to Patty. I couldn't agree more!! Joe

By: Patty

Patty — Fri, 03 Jun 2016 05:06:19 +0000

My mother in law is from Marsala… She makes it best. Traditional is key, not the recipe to try and be a creative cook/ chef. If its not broke, dont fix it

By: Maryanne

Maryanne — Sat, 19 Mar 2016 19:30:00 +0000

I’m Sicilian. Mom made this every year to honor my father, Joseph on St. Joseph’s Day, March 19. After mom died, I never made it. My Romano husband didn’t like it. Now i am married to a Jewish man who loves it! Yeah!

By: eleanor

eleanor — Fri, 18 Mar 2016 20:00:42 +0000

In reply to Nick Hanson. Saturday ,March 19 ,I will be making pasta con sarde from the canned mixture which is chock full of fennel ,sardines raisens and add an extra can of sardines in olive oil.extra raisens and extra pignoli. Cook your own marinara sauce from crushed tomatoes and lots of garlic for 30 minutes add all the rest of ingredients and cook for at least 45 mins. more. Serve over linguini or bucatini aithtaosted breadcrumbsontop.. My entire family loves this so I make at least 3 Cans of tomatoes and 3 cans pasta con sarde. (BUY IN italianmarket). Delicious. Mmmmmm.I like to have left overs. And some friends who love it but don't know how to make it. They had it askids.

By: Arghavan S

Arghavan S — Mon, 07 Dec 2015 21:02:06 +0000

Thank you!

By: Joe

Joe — Mon, 07 Dec 2015 08:11:14 +0000

In reply to Arghavan S. Sorry for the delay. Unfortunately these fish are not interchangeable. Sardines are very oily and smelts less to. You can buy good quality canned sardines which you can rinse. As for smelts, they are more mellow and are best deep fried. Good luck!! Joe

By: Arghavan S

Arghavan S — Wed, 02 Dec 2015 15:32:59 +0000

This recipe looks amazing and I’m hoping to add it to my Christmas Eve/Feast of 7 Fishes dinner. Quick question though, are smelt and sardines the same thing? Are they interchangeable?