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Sicilian sardine pasta recipe

14 ratings

A sunshine-filled Sicilian sardine spaghetti with softened fennel with garlic, orange and lemon zest and olive oil. The parsley, pinenuts and currants added just before the flaked sardines set this satisfying pasta dish apart. See method

Serves 4
10 mins to prepare and 15 mins to cook
687 calories / serving
Dairy-free

Ingredients

2-3tbsp extra virgin olive oil
1 large onion, chopped
1 fennel bulb, halved, cored and chopped
1 heaped tsp fennel seeds, toasted
3 cloves garlic, chopped
zest of 1 orange
zest of 1 lemon
4tbsp fresh parsley, chopped
60g (2oz) pine nuts, lightly toasted
45g (1½oz) currants
220g sardines, drained
350g (12oz) spaghetti
extra virgin olive oil, to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2825kj
687kcal 34%
Fat
26g 38%
Saturates
4g 19%
Sugars
19g 21%
Salt
0.2g 4%

of the reference intake
Carbohydrate 86.8g Protein 28.2g Fibre 10.2g

Method

Heat the oil and sauté the onion, fennel, seeds, garlic and zest and gently cook until soft, about 10mins. Add the parsley, pine nuts and currants, then flake in the sardines. Season.
Cook the pasta in plenty of boiling, salted water until al dente. Drain and return to the pan. Add the sardine mixture and toss together gently. Try not to break up the sardines too much.
Serve with a splash of olive oil and freshly ground black pepper.

See more pasta recipes