If your budget is pinching this utterly delish Sardine and Fennel Pasta might save the day.
Made with tinned sardines that does not cost an arm and a leg, neither does fennel and pasta for that matter but it certainly does not taste like a budget meal. And if you have some spare change for a splurge, sprinkling it with pine nuts is pretty fantastic but not required at all for a delicious “end of the month wallet wise meal”. 
The pasta is based on the famous Sicilian dish named pasta con le sarde. It uses fresh sardines and wild fennel that grows in abundance on the island. The two affordable ingredients of sardines and fennel are spruced up with raisins, currants, saffron and pine nuts.
In this version, I have skipped the saffron and used some pine nuts I had in the cupboard. It does add texture but is not essential to the dish at all (feel free to use toasted bread crumbs for added texture). I do think the currants or raisins are essential as it does add a sweetness to the savoury sardines and aniseed fennel. I used sultanas as I preferred the golden colour and again that is what I had in the cupboard. And of course, the fresh sardines were replaced with tinned sardines.
Easy and delicious. Enjoy!
Print
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Sardine and Fresh Fennel Pasta combines budget-friendly tinned sardines and fennel with sweet sultanas and optional pine nuts for a deliciously savory and slightly sweet dish inspired by Sicilian flavors.
Ingredients
- 1 x 400g fennel bulb
- 3 x 120g tins sardines in oil
- ¼ cup olive oil for frying
- 1 medium onion, finely diced
- 3 anchovies
- A pinch of dried chilli flakes (more to taste)
- 300g pasta (spaghetti or linguini)
- ¼ cup sultanas or raisins
- 2 tablespoons pine nuts (optional)
- Salt and pepper to taste
- Toasted bread crumbs (optional, for texture)
Instructions
- Remove the fronds from the fennel bulb and save them for a salad or garnish.
- Drain the sardines from the oil, roughly break the fish up with a fork, and set aside.
- Dice the fennel bulb. Heat the olive oil in a large pan over medium heat.
- Add the diced onion to the pan and sauté for 5-7 minutes until soft and translucent.
- Add the diced fennel and continue to cook for another 5 minutes until the fennel is tender.
- Stir in the anchovies and cook until they dissolve into the oil.
- Add the chilli flakes, sultanas, and sardines to the pan. Stir to combine and heat through.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add the cooked pasta to the pan with the sardine mixture. Toss to combine, adding reserved pasta water as needed to create a sauce that coats the pasta.
- Season with salt and pepper to taste. If using, sprinkle with pine nuts or toasted bread crumbs for added texture.
- Serve immediately, garnished with reserved fennel fronds if desired.
Notes
If you don’t have pine nuts, toasted bread crumbs can be used for added texture. Sultanas or raisins add a necessary sweetness to balance the savory sardines and fennel. Fresh sardines can be substituted with tinned sardines for convenience. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 40
Frequently Asked Questions
Can I substitute the tinned sardines with fresh sardines in this recipe?
Yes, you can use fresh sardines instead of tinned, but be sure to clean and prepare them properly before cooking.
Is it necessary to use pine nuts, or can I skip them?
Pine nuts are not essential; you can skip them or substitute with toasted bread crumbs for added texture.
What type of raisins should I use in this recipe?
You can use sultanas for a golden color, but regular raisins or currants work just as well to add sweetness to the dish.
