Jamie Oliver Pasta Con Le Sarde

The first time I had Pasta con le Sarde was in a steamy kitchen in Palermo, the air thick with sea breeze and sizzling oil. A tiny nonna with arms stronger than mine tossed spaghetti with a ladle of saffron-stained sauce and muttered something about “never skipping the sultanas.” I didn’t understand a word, but I knew one thing: this dish had magic in it.

Now, I won’t pretend I’m Italian — though I probably was in another life — but this recipe has become a bit of a ritual in my home. When the weather’s grey and I want to be somewhere sunny (mentally at least), I make this. It’s got everything: the saltiness of the sea, the sweetness of dried fruit, and that oddly addictive combo of anchovies and breadcrumbs that just works.

Why You’ll Love It

• The flavour is like a little Sicilian holiday in a bowl — salty, sweet, bright, and earthy all at once
• Sardines and anchovies are affordable, easy to keep on hand, and absolutely packed with umami
• It’s a fast meal — you can get it on the table in under 40 minutes, even if you’re moving slow
• Wild fennel and saffron make it feel special without being complicated
• The texture balance is brilliant — silky pasta, soft fish, and crunchy golden breadcrumbs
• Leftovers reheat beautifully, and the flavours deepen overnight if you’ve got any left at all

Ingredients

• 200g sardines (fresh or high-quality tinned)
• 300g spaghetti
• Pinch of saffron threads
• Wild fennel leaves (or fronds of regular fennel if you’re stuck)
• 30g pine nuts
• Extra virgin olive oil
• 5 tablespoons breadcrumbs
• ½ red onion, chopped
• 2 cloves garlic, crushed
• 5 anchovies
• 1 tablespoon tomato paste
• 30g sultanas
• Salt & black pepper

How to Make It

Steep your saffron like a pro:

Pop your saffron into a glass, cover with hot water, and let it sit while you prep everything else. Do it the day before if you can — it gets deeper and richer the longer it rests.

Boil the fennel and prep it:

In a medium pot, boil your wild fennel for about 5 minutes. Drain it, chop it finely, and save the water — that’s going to double as your pasta water. Smart and flavourful.

Get those breadcrumbs golden:

In a dry pan, toast the pine nuts till golden, then set them aside. Add a glug of EVOO to the same pan and toss in the breadcrumbs. Stir ‘til they’re golden and crisp — set aside and try not to snack on them all.

Build your flavour base:

Add more EVOO to the pan, then gently cook your red onion, garlic, and a splash of water (trust me, it keeps things mellow). Add the anchovies and stir ‘til they melt like salty butter into the mix.

Stir in the heart of it:

Tomato paste goes in next — cook it out to lose the tinny taste. Stir in your fennel and sultanas. It’ll smell weirdly sweet and savoury, which is exactly what you want. Add half your saffron water.

Bring in the sardines:

Add the sardines gently and cook for less than 2 minutes — they don’t need much. Stir carefully so they don’t turn to mush. Add the rest of the saffron liquid and let it bubble gently.

Get your pasta going:

Bring the fennel water back to a boil, salt it generously, and cook your spaghetti until just shy of al dente. Reserve a mug of pasta water before draining.

Bring it all together:

Add your pasta straight into the sardine pan. Toss it well with a splash of that starchy water. Add the pine nuts. Taste. Adjust. Plate it up and sprinkle over those golden breadcrumbs like confetti.

Common Mistakes and How to Dodge Them

Why does my sauce taste too fishy?
You probably overcooked the sardines. They’re delicate — give them a moment, not a marathon.

My breadcrumbs went soggy — what happened?
Make sure you toast them separately and add them just before serving. They’re the crunch — not the crouton soup.

It’s too dry — where did I go wrong?
Use that pasta water! It’s the trick to making everything luscious and clinging without drowning it in oil.

I skipped the saffron — does it matter?
Look, you can. But it won’t be the same. Even a pinch brings this magic yellow warmth that ties everything together.

Storage and Reheating

This one actually gets tastier the next day. Let it cool, pop it in an airtight container, and it’ll keep in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or EVOO. Avoid the microwave — it tends to dry the fish out and kill the vibe. You can freeze the sauce base (before you add pasta) for up to 2 months.

Frequently Asked Questions

Can I use tinned sardines instead of fresh?
Absolutely — just make sure they’re good quality and packed in oil, not water. Drain before using.

What if I can’t find wild fennel?
Use the tops from regular fennel bulbs, or a small handful of dill and parsley mixed. Won’t be exact, but still lovely.

Do I have to use anchovies?
Technically no, but they melt into the sauce and add so much depth. If you leave them out, maybe add a bit of miso or more Parmesan later.

Is this actually authentic?
It’s a Jamie Oliver twist on a Sicilian classic — so yes, it’s rooted in tradition, but it’s also a bit playful. Like all good food.

Nutrition Facts (Per Serving)

• Calories: ~520 kcal
• Fat: 24g
• Carbs: 58g
• Protein: 25g
• Sodium: moderate
• Sugar: 6g