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Sicilian-style spaghetti recipe

Sicilian-style spaghetti recipe

12 ratings

This classic spaghetti recipe perfectly captures Sicilian cuisine, combining rich sardines with sweet raisins and buttery pine nuts. Better still, this tasty bowl of Mediterranean goodness is ready in just 15 minutes and completely dairy-free! See method

  • Serves 2
  • 3 mins to prepare and 12 mins to cook
  • 611 calories / serving
  • Healthy
  • Dairy-free


  • 1 tsp olive oil
  • 40g breadcrumbs
  • 10g fresh parsley, finely chopped
  • 150g wholewheat spaghetti
  • 2 x 120g tins sardines in oil, drained (2 tsp oil reserved), backbones removed and flesh thickly flaked
  • 1 small onion, finely diced
  • ½ tsp crushed chillies
  • 40g raisins
  • 3 tbsp white wine (optional)
  • 20g pine nuts, toasted (optional)
  • ½ lemon, zested and juiced
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 17%
  • Sugars

    20g 22%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 81.7g Protein 32.9g Fibre 10.3g


  1. Heat the oil in a large frying pan over a medium heat and fry the breadcrumbs for 3 mins, stirring, until golden and crisp. Season with black pepper, stir in most of the parsley and set aside.
  2. Bring a large pan of water to the boil and cook the pasta to pack instructions. Drain (reserve 3 tbsp of the cooking water); set aside.
  3. Meanwhile, add the reserved oil from the sardine tin to the frying pan and heat over a low heat. Add the onion and chillies and cook for 8 mins. Stir in the raisins and wine (if using), and sizzle for 1 min or until the liquid has almost evaporated.
  4. Stir in the sardines and pine nuts (if using), and cook for 2 mins to heat through. Add the lemon juice.
  5. Add the pasta, the reserved cooking water and remaining parsley. Cook for 1-2 mins to warm through; season. Divide between 2 plates and top with the parsley breadcrumbs and lemon zest.

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