Page 40 - Book-TradiAliCulture-Sicily

Preparation of the pasta

 In the meanwhile, you can cook the
pasta in the fennel cooking water.

Traditionally, the “Bucatini” is the most
used type of pasta, that you can cut in
two, so that you can eat them more easily
(the Bucatini don’t roll around the fork).

 When the pastas are “al dente”, transfer them to the pan with the sardine sauce.
 Sauté them some minutes and add the pasta cooking water if necessary. Add a little
extra virgin olive oil if need be.

The dish is now ready

Season and serve your pastas with
sardines.

The icing on the cake : sprinkle them with
toasted breadcrumbs, the famous Sicilian
“muddica atturrata” !

Enjoy your meal !

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