Pasta chî sàrdi

One of Sicilian favorites, this seemingly simple pasta dish of supposedly Arabic origins is an amazing combination of flavors and textures, and represents a perfect example of Sicily’s diverse culinary heritage. The sauce for pasta chî sàrdi is delicately flavored with saffron and made with the freshest possible sardines, wild fennel, pine nuts, and sultanas.

As for the pasta itself, bucatini are the classic choice, but some prefer a thicker type of pasta like bigoli or perciatelli. Pasta with sardines is often associated with Palermo, although it is found all across the island in its many regional varieties.

However, the dish should only be consumed between March and September, when wild fennel is in season.