Sicily’s Brain Food Pasta #pasta #pastatime #italianfood #recipe #italiancuisine #cooking

Pasta con le Sarde—a bold, ancient dish that might be more modern than you think. Sardines don’t just add deep umami and richness to this Sicilian classic—they’re also serious brain food: packed with omega-3s, calcium, and iron. 🧠

In this version, Flavia 💎 walks you through the traditional preparation, with a few smart adaptations for anyone who can’t get their hands on wild fennel.

👉 Some replace it with fresh fennel, but Flavia dares to go further: a splash of sambuca! Not a joke—its anise aroma is a clever echo of the original ingredient.

And yes… there’s raisins in the pasta. It’s traditional. But not everyone’s ready for that combo. 😏

🧠 A dish that feeds your brain and your soul!
💬 What do you think about raisins in pasta?
And if you can’t find wild fennel… would you ever dare to add a splash of sambuca instead?
Tell us in the comments!

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In this PIATTO™ video recipe, we present:

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Sicily’s Brain Food Pasta (Pasta with Sardines)
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INGREDIENTS
Ingredients (Serves 4)
FOR THE PASTA:
✅ Spaghetti: 320 g
✅ Sardine fillets (fresh or frozen): 300 g
✅ Fresh spring onion: 150 g (or regular onion out of season)
✅ Golden raisins: 25 g
✅ Anchovy fillets: 8
✅ Pine nuts: 30 g (or chopped almonds if that’s what you have)
✅ Wild fennel: 400 g (or a splash of sambuca as a substitute)
✅ Saffron: 0.5 g saffron threads (or 1 packet of powdered saffron)
✅ Extra virgin olive oil: 120 g
✅ Salt and pepper: to taste

FOR THE TOASTED BREADCRUMBS (“Muddica”):
✅ Breadcrumbs: 150 g
✅ Olive oil: 60 g
✅ Dried oregano & marjoram: to taste
✅ Garlic: 1 clove
✅ Chopped parsley: 1 tbsp
✅ Chili pepper: to taste
✅ Salt: to taste

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CREDITS
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Marketing – Social Media – Branding: Kaniko Limited
Production – Piatto LLC

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DISCLAIMERS
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