Special emphasis on Sicilian recipes within Italian regional cuisine in an Australian context
PASTA WITH SARDINES AND PEAS (PASTA CA NOCCA – PASTA COI FIOCCHI)
Pasta ca nocca, a traditional Sicilian dish made with peas and fresh sardines. In Sicilian, nocca means a ribbon or bow — something decorative, something meant to catch the eye. Likely named at a time when a bright ribbon in your hair was considered the height of charm.
Anche l’occhio vuole la sua parte” — even the eyes deserve their share. It’s an Italian saying I love, especially when it comes to food. Presentation matters, and language often reflects that.
The dish itself is visually striking — the fresh green peas scattered among the pasta are a simple, beautiful contrast. It demands admiration before the first bite.
I like to make it even more charming by using farfalle — butterfly-shaped pasta that, to me, resemble tiny bows. A playful take on the name and a feast for both the eyes and the palate.
INGREDIENTS
pasta, 500g, short pasta (such as farfalle , fusilli or shells)
sardines, 300g fillets
peas, 400g fresh, green, young and shelled
parsley, a small bunch, cut finely
onion, 1 cut finely
extra virgin olive oil, ¾ cup
salt and freshly ground black pepper to taste
grated pecorino, to taste
PROCESSES
Soften the onion in the extra virgin olive oil.
Add the peas, seasoning and the parsley. Without the lid, stir the contents gently over medium heat until the peas are well coated with the oil and the parsley has softened.
Add a splash of water (or white wine or vegetable stock), cover and cook gently until the peas have softened.
Add the sardines and continue to braise the contents uncovered until the sardines have cooked (only a few minutes) and broken up in the sauce.
As an alternative, I like to lightly fry the sardines separately and then add them to the cooked pasta and the peas. This is not the traditional method for this recipe, but I particularly like to taste individual flavours.
Present with grated pecorino.
VARIATIONS
In some households a little tomato salsais added to the peas.
Others add wild fennel.
Some use anchovies instead of fresh sardines.
