Sicilian sardine pasta recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 687 calories / serving
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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.

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  • 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
  • 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


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