Serious Eats: Recipes
Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs
This pasta was inspired by a night in Taormina during my honeymoon last month in Sicily. Macaroni gets tossed with cherry tomatoes, wild fennel, mint, and crumbled swordfish—a kind of maritime bolognese. I top it with toasted breadcrumbs, almonds, and fennel seeds, drawing inspiration from the many breadcrumb-topped pastas my husband and I devoured in Sicily, the olive oil that flows like water, the almonds that feed the island, and the fennel seeds that find their way into everything.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!