Pasta all’ennese

Ingredients

• 400 gpasta del formato catanisella
• 300 gfresh sardines
• 150 g (1 bunch)wild fennel
• 60 gsultanas
• 30 gpine nuts
• 5anchovies in oil
• 1 clovegarlic
• 1 largeonion
• 1 tablespoontomato paste
• 50 gtoasted breadcrumbs
• 2 tablespoonsgrated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Boil the fennel

   Trim away the toughest stems from the wild fennel, wash it and boil it in salted water.

2. 2

   Chop the fennel

   When cooked, drain and chop the fennel, keeping its cooking water.

3. 3

   Fry the fennel

   Heat two tablespoons of oil in a pan. Lightly fry the fennel with the garlic clove and pieces of chilli.

4. 4

   Cook the sardines

   Add the washed, boned and chopped sardines. Fry them with the sultanas, previously softened in warm water, the pine nuts and the chopped onion.

5. 5

   Mix the tomato

   In a small pan, dissolve the tomato paste in a glass of water and bring it to the boil.

6. 6

   Reduce the sauce

   Pour the tomato sauce over the sardine mixture and cook until it has reduced.

7. 7

   Cook the pasta

   While the sauce cooks, boil the pasta in the reserved fennel water and drain it while still al dente.

8. 8

   Toss the pasta

   Toss the pasta in the pan with the sauce, then transfer everything to a serving bowl.

9. 9

   Add the topping

   Before serving, scatter the pasta with breadcrumbs toasted in a pan with a little oil and the grated Parmesan.

What is pasta all’ennese?

This is a Sicilian pasta dish associated with Enna, built around sardines and wild fennel. It shares ingredients with other Sicilian pasta dishes, but this version is finished with toasted breadcrumbs as well as Parmesan.

The combination works because the sardines and anchovies bring savoury depth, while sultanas add sweetness and pine nuts give the sauce a gentle crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 37g protein, 105g carbs, 29g fat.

The pasta and sultanas supply most of the carbohydrates, while sardines, anchovies and Parmesan contribute protein. Olive oil, pine nuts and oily fish provide much of the fat; pair a serving with a generous salad or vegetables for a more balanced plate.

Choose the key ingredients

Wild fennel: Trim away the toughest stems before cooking, then save the cooking water. It becomes the pasta water and carries the fennel flavour through the dish.

Sardines: The recipe calls for fresh sardines, washed, boned and chopped. Take care to remove the bones before adding them to the pan.

Build the sauce

Sultanas: Soak them in warm water beforehand, as the method directs, so they soften before joining the sauce.

Tomato paste: Dissolve it in water and bring it to the boil separately, then add it to the pan. Let the sauce reduce so it coats the pasta rather than remaining watery.

Cook the pasta just right

Fennel water: Use the reserved cooking water to boil the pasta, as directed. Taste and adjust the salt in the water before adding the pasta.

Doneness: Drain the pasta while it is still al dente, then toss it with the sauce in the pan. It should finish coated in sauce without becoming soft.

Make the crisp topping

Breadcrumbs: Toast them in a pan with a little oil just before serving. Keep them moving and take them off the heat once golden so they stay crisp rather than darkening too far.

Parmesan: Add it at the end with the breadcrumbs. This keeps the crunchy topping distinct from the sauced pasta.

Serve it with

Serve the pasta straight from the bowl while the breadcrumbs are crisp. A simple green salad or lightly dressed vegetables make a fresh side alongside the rich, savoury sauce.

Recipe notes & tips

• Keep the fennel cooking water to use for the pasta.
• Soak the sultanas in warm water before adding them to the pan.
• Check the sardines carefully for bones as you prepare them.
• Let the tomato sauce reduce until it clings to the other ingredients.
• Toast the breadcrumbs close to serving time to preserve their crunch.

Variations

• Extra fennel: Use more wild fennel for a stronger herbal flavour.
• More chilli: Add extra chilli to give the sauce a sharper kick.
• Anchovy boost: Mash the anchovies into the sauce for a deeper savoury note.
• Breadcrumb finish: Leave out the Parmesan for a topping focused on toasted crumbs.
• Pasta shape: Use another short pasta if catanisella is unavailable.

Common mistakes to avoid

• Discarding the fennel water: Keep it for boiling the pasta as the method specifies.
• Leaving sardine bones in: Bone the fish carefully before chopping it.
• Skipping the sultana soak: Soften the sultanas in warm water before cooking them in the sauce.
• Watery sauce: Allow the tomato mixture to reduce before tossing in the pasta.
• Burnt breadcrumbs: Stir them as they toast and remove them once golden.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan, adding a splash of water if needed; the breadcrumbs are best made fresh because they lose their crunch in storage.

Frequently asked questions