Bold ingredients result in big flavor in this easy-breezy pasta dish.
Pops of sweetness from plump golden raisins are a wonderful sidekick to all the umami.
Did you notice the sardines you have on hand are packed in water and not olive oil?
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
it’s possible for you to substitute the sardine oil in the dressing with 14 cup extra-virgin olive oil.
This recipe was developed by Melissa Gray.
Ingredients
12oz.fusilli pasta
1/2cupraisins, preferably golden
24.2 oz.
Cook pasta according to package directions for al dente, stirring in raisins in the last minute of cooking.
Meanwhile, drain sardines, reserving fillets and oil in separate bowls.
Place lemon zest, lemon juice, anchovies, and garlic in a blender.
Process until smooth, about 10 seconds.
(Alternatively, place ingredients in a tall measuring cup and blend using an immersion blender.)
Transfer pasta and raisins to a large bowl.
While pasta is still warm, add dressing and stir to coat.
Toss in shaved fennel, fennel fronds, kale, pine nuts, and salt.
Gently flake reserved sardines into large chunks and carefully fold into pasta.
Serve warm or at room temperature, topped with crushed red pepper, if desired.
Store leftovers in an airtight container in the fridge for up to 2 days.
