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Sicilian sardine pasta recipe

Sicilian sardine pasta recipe

13 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

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.

  1. 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.
  2. 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.
  3. Serve with a splash of olive oil and freshly ground black pepper.

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