Pasta with anchovies or sardines, fennel, chile, and pine nuts (Pasta con le sarde) from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 166) by Aglaia Kremezi

  • bucatini pasta
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  • dried peperoncini peppers
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute chiles de árbol, Aleppo pepper, Maras pepper, or hot red pepper flakes for dried peperoncini peppers; perciatelli pasta for bucatini pasta; fennel and fennel seeds for wild fennel; and salted sardines for anchovy fillets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chiles de árbol, Aleppo pepper, Maras pepper, or hot red pepper flakes for dried peperoncini peppers; perciatelli pasta for bucatini pasta; fennel and fennel seeds for wild fennel; and salted sardines for anchovy fillets.

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