Sicilian sardine pasta recipe
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
Each serving contains
- Energy
- 2825kJ 687.0kcal
- Fat
- 26g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 86.8gProtein 28.2gFibre 10.2g
Method
- Heat the oil and sauté theonion, fennel, seeds,garlicand zest and gently cook until soft, about 10mins. Add the parsley, pine nuts and currants, then flake in the sardines. Season.
- 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.
- Serve with a splash of olive oil and freshly ground black pepper.
- See more pasta recipes
