Festa Monini: colors, sounds and tastes of Umbria

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Pasta with sardines

50 MIN


350 g
500 g
Wild fennel
1 bunch
Pine nuts
1 small bag
50 g
Extra Virgin olive oil
as needed
Bread crumbs
3 spoons
chopped almonds
1 handful
Salted anchovies
as needed


  1. Cook the wild fennel in salted water. Once cooked, pull them out with a slotted spoon (the water will be used later to cook the pasta) and chop coarsely.
  2. Prepare sultanas by soaking them in warm water allowing them to rehydrate.
  3. Drizzle Extra Virgin olive oil in a large pan and sauté the chopped onion. When soft, add the pine nuts and sultanas.
  4. Mix well and then add the sardines which have previously been washed and dried with paper kitchen towels.
  5. With a wooden spoon, stir and break the fish fillets to make a pulp. At this point add the chopped fennel and saffron and let the taste seep through.
  6. In the water where the fennel was cooked, cook the maccheroni al dente. Drain, toss with the sauce and arrange in a baking dish.
  7. In a small saucepan, dry out the breadcrumbs. When they are slightly brown, distribute them over the pasta together with the chopped almonds.
  8. Bake for ten minutes and serve.

A little extra

With this traditional Sicilian recipe, try Monini's Extra Virgin PDO Val di Mazara