The Grillo’s citrus flavors are like a squeeze of fresh lemon on the fish while the Nero d’Avola’s ripe fruit flavors help the wine harmonize with the rich fish as well as the sweet raisins and pine nuts.
- 14 oz./ 400 g bucatini or spaghetti
- 1 lb. 1 oz./ 500 g fresh sardines, rinsed and drained
- 3 ½ fl. oz./ 100 ml tomato puree
- 4 anchovies, rinsed and drained
- 2 onions, minced
- 1 ¾ oz./ 50 g pine nuts
- 1 ¾ oz./ 50 g raisins
- 1 sprig of wild fennel
- Extra-virgin olive oil
- Salt to taste
Blanch the fennel in the same pot of water that you’ll use to cook the pasta. In a skillet, heat some oil and brown the anchovies, onions, pine nuts, raisins and fennel. Add the tomato puree and let simmer for 2 minutes.
While the spaghetti is cooking, sear the sardines sliced open with the backbone removed. In another hot pan, toast the breadcrumbs in a tablespoon of oil.
Add the sardines to the sauce. Toss with the pasta with the sauce, adding the breadcrumbs and a few toasted pine nuts. Makes 4 servings.