Giro D’Italia 2018, Stage 5, Agrigento – Santa Ninfa (Valle del Belice): Pasta con le sarde
6 anchovy fillets in oil (drained)
120ml extra virgin olive oil
1 medium onion, chopped
50ml white wine
1 ½ tablespoons tomato puree
8 fresh sardine fillets
30g sultanas or raisins
30g pine nuts
A good pinch of saffron (about 20 threads)
Sea salt and freshly ground black pepper
1 Handful of Fresh Parsley
Toast the breadcrumbs in a dry pan over a medium heat, until they are quite a dark golden brown, taking care not to burn them.
Heat half the extra virgin olive oil in a pan and add the onion. Sauté, and then add the anchovy fillets, stirring them until they start to give the impression of melting into the pan.
Add the wine and bubble up to let it evaporate, then add the puree and bring back to the boil, adding just enough water to give a sauce consistency.
Add the sardine fillets, sultanas, pine nuts, and saffron.
Taste and season if necessary, stir gently, and cook for 10 minutes.
Bring a pan of water to the boil, add salt, then put in the pasta and cook for perscribed time so that it is al dente.
Drain, and toss the pasta with the sardine sauce, and sprinkle with the toasted breadcrumbs and some diced flat leaf parsely.
Enjoy with a hearty glass of Nero D’Avola.