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St. Joseph's Spaghetti

St. Joseph's Spaghetti

A traditional Italian-American dish celebrating St. Joseph's Day, featuring a unique blend of savory and sweet flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Golden raisins or currants Soaked in 1/2 cup hot water with saffron.
  • 1 pinch Saffron Added to the raisins in hot water.
  • 1 cup Panko breadcrumbs For crispy topping.
  • 1/4 cup Grated Parmesan cheese For mixing with breadcrumbs.
  • 4 tablespoons Olive oil Divided for cooking.
  • 1/3 cup Pine nuts Toasted for added flavor.
  • 1 cup Onion, chopped Base for the sauce.
  • 1 small Fennel bulb, cored and diced About 1 1/2 cups, with fronds reserved.
  • 4 cloves Garlic, minced Adds flavor to the dish.
  • 1 tablespoon Tomato paste For depth of flavor in the sauce.
  • 3 fillets Anchovy, chopped Optional, for umami flavor.
  • 3 cans Sardines in olive oil, drained Adds protein and flavor.
  • 1 pound Bucatini or thick spaghetti Main pasta component.
  • to taste Salt and pepper For seasoning.

Equipment

  • Sauté pan
  • large pot
  • colander
  • mixing bowl

Method
 

  1. In a sauté pan, heat 2 tablespoons of olive oil over moderate heat. Add one clove of minced garlic and sauté until fragrant. Add panko breadcrumbs and stir frequently for about 5 minutes until golden. Remove from heat and mix with Parmesan cheese, salt, and pepper.
  2. In the same skillet, heat the remaining olive oil over medium heat. Add chopped onions, remaining minced garlic, and diced fennel. Sauté until lightly golden, about 10 minutes. Stir in tomato paste and chopped anchovies, if using. Add half of the sardines, breaking them up gently, along with the soaked raisins and saffron with soaking water. Season with salt and pepper, and cook for about 5 minutes.
  3. While the sauce simmers, bring a large pot of salted water to a boil. Add bucatini or thick spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving some cooking water.
  4. Add the drained pasta to the skillet with the sardine mixture. Pour in about a cup of reserved pasta cooking water and stir well to coat the pasta. If the sauce is too dry, add more reserved water until desired consistency is reached. Gently fold in remaining sardines and chopped fennel fronds.
  5. Plate the St. Joseph's Spaghetti and generously top with the crispy breadcrumb mixture. Serve immediately.

Notes

St. Joseph's Spaghetti is a celebration of tradition and family, perfect for gatherings.