Orecchiette with Fennel, Olives, and Bread Crumbs

By miss5elements

Inspired by his travels to Sicily, James Beard award-winning chef Jeff Michaud, of Philadelphia's Osteria and Amis restaurants, created this luscious mix of southern Italian ingredients. "Every bite packs in so much flavor," he says, "and the coarse panko bread crumbs add texture without absorbing too much liquid." Go on a virtual journey with Michaud by delving into his new book, EATING ITALY: A CHEF'S CULINARY ADVENTURE ($35; amazon.com).

Ingredients

• 1 lb dried orecchiette
• 1/2 c EVOO, divided
• 1/2 c plain panko bread crumbs
• 1/4 c chopped fresh parsley
• Salt
• 1 small onion, halved lengthwise & thinly sliced crosswise
• 1 fennel bulb, trimmed & thinly sliced lengthwise, core discarded
• 3 cloves garlic, smashed
• 1/4 c pine nuts, toasted
• 1/3 c golden raisins
• 1/2 c oil-cured olives, pitted & quartered
• 1/4 t crushed red-pepper flakes
• 6 oil-packed sardines, cleaned (skin on), filleted, chopped
• 1/3 c grated Grana Padano cheese, plus extra for garnish

Details

Adapted from instyle.com

Preparation

Step 1

1. Bring a lg pot of salted water to a boil. Add orecchiette, cook until al dente. Reserve 1.5c pasta water; drain pasta.
2. Heat 2T EVOO in a deep saute pan over med heat. Add bread crumbs; cook until lightly browned, 4-6 min, stirring occasionally. Add 2T parsley, & salt to taste. Remove from pan, set aside.
3. Heat remaining 6T EVOO in the same pan over med heat. Add onion, fennel, & garlic; cook until fennel is tender, 8-10 min, stirring occasionally.
4. Remove & discard garlic. Stir in pine nuts, raisins, olives, pepper flakes, & reserved pasta water. Add drained pasta; toss until sauce & pasta are creamy, 2-3 min.
5. Stir in sardines, cheese, & remaining 2T parsley; cook until sardines are heated through, 1 min. Season w/salt.
6. Serve w/cheese & toasted bread crumbs.