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)
- 300 g pasta (spaghetti, linguini, tagliatelle)
- ¼ cup sultanas
- salt and freshly ground black pepper
- ¼ cup toasted pine nuts (optional)
Instructions
- Remove the fronds from the fennel bulbs and save those for a salad
- Drain the sardines from the oil and roughly break the fish up with a fork and set aside
- Dice the fennel bulb, heat the olive oil in a pan and fry the fennel until tender and golden (about 15 minutes)
- Remove with a slotted spoon and set aside
- Bring a big pot of salted water to the boil
- Add the onion to the same pot (add more oil if needed) and fry over a medium heat until soft but not browned
- Add the fried fennel and fry for a minute or so
- Add the anchovies and break up with a wooden spoon
- Add the chilli flakes if used and give it all a good stir
- Once the water has boiled add the pasta and cook until just al dente
- Drain the pasta (keep some of the water) and set aside
- Add the sultanas to the fennel and a ladle of the pasta cooking water
- Cover and simmer for 10 minutes
- Add the sardines and continue to cook uncovered until the sardines are warmed through
- Add the reserved pasta and a good drizzle of extra virgin olive oil and stir to combine
- Season with salt and ground black pepper
- Serve, sprinkled with toasted pine nuts (optional)