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Macaroni with Sardines, Sicilian Style
Macaroni with Sardines, Sicilian Style
(Pasta con le Sarde alla Siciliana)
 
 
Ingredients:
 
1 lb (450 grams) Neapolitan style long pasta (bucatini or perciatelli)
1 and 1/4 lbs (500 grams) fresh sardines
6 salted anchovies (the whole variety you'll find at a deli counter)
2/3 lb (300 grams) bulb fennel
Extra virgin olive oil
2 tablespoons tomato paste diluted in water, or 1/2 cup tomato sauce
 
Directions:
 
Remove the heads and tails from the sardines, split and bone them, flour them and fry them.
 
Salt them well and set them aside.
 
Boil the fennel until it's fork tender in lightly salted water, drain it and mince it.

Cook the pasta, drain it and set it aside.

Clean and bone the anchovies, then set a frying pan with a quarter cup of olive oil on the fire and cook them, stirring them with a spoon to break them up.
 
Add the fennel, lightly season the mixture with salt and pepper, stir in a half cup of tomato sauce or two tablespoons of tomato paste diluted with water and simmer the resulting sauce for 10 minutes.

Now that everything is ready, mix the sardines and the anchovy sauce into the pasta in a heat proof dish, heat the mixture through in the oven and serve it hot. This will serve 6 or 7.

That's it!
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