This baked version starts with the sardine sauce used for pasta con le sarde. The pasta is layered with sauce and bread crumbs in a buttered dish, then finished with toasted almonds and briefly baked in a hot oven.
This sauce combines fennel greens, anchovies, sardines, raisins, pignoli, and saffron mixed into a tomato paste solution. The pasta is cooked in the fennel water, then tossed with the sauce and finished with toasted bread crumbs before serving.
Ingredients
Equipment
Method
- Prepare the sardine sauce, following the instructions in the basic recipe above.
- If using fresh sardines, buy an additional 1/4 lb (115 g), clean and butterfly them as directed in the basic recipe, then saute them in a separate pan in hot olive oil, just long enough to lightly brown on each side. Drain on a rack or a paper-lined platter.
- Blanch 1/4 cup shelled almonds (60 ml), toast them a few minutes in a 350 F (175 C) oven, and chop very coarsely. Leave the oven on at 350 F (175 C).
- Choose a 10-cup bake-and-serve dish (about 13 by 9 inches if rectangular) and smear it with butter.
- Cook the pasta in the fennel-greens cooking water as in the basic recipe. Drain while it is still slightly undercooked, a few degrees firmer than al dente. Layer pasta with sardine sauce and bread crumbs in the dish, reserving some bread crumbs. If using fresh sardines, arrange the browned sardines on top, skin side up. Sprinkle with chopped almonds and the reserved bread crumbs, drizzle very lightly with olive oil, and bake 5 minutes at 350 F (175 C). Let it settle a few minutes before serving.