Sardine Sauce A staple of Sicily! Especially western Sicily: Trapani, Marsala, Mazzara... it is a sweet and sour sauce, a mix of tomato sauce, fresh fried and deboned sardines, wild fennel, raisins, and pine nuts. The result is a marvel with marine flavors, with both sweet and herbal notes. A recipe identical to that of Sicilian mammas, but ready to use! Good pairings Pasta with sardines, so popular that they are part of the P.A.T (traditional food products) according to the Italian Ministry of Agricultural Food Policies, are prepared exclusively with spaghetti: that's how it is! But the Sardinians and Sicilians add a "topping" that changes everything: breadcrumbs. Instructions: while you heat the sauce, toast a handful of salted and peppered breadcrumbs with a clove of garlic in a small, very hot pan for 2 minutes.