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

Scale

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