Sicilian-style sardine spaghetti recipe
Created by The Tesco Recipes team
This twist on a classic spaghetti recipe perfectly captures Sicilian cuisine, combining rich sardines with sweet raisins and buttery pine nuts, finished with fresh herbs and zingy lemon zest. Better still, this tasty bowl of Mediterranean goodness is ready in just 15 minutes.
See method- Serves 2
- Takes 15 mins
- 611 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 tsp olive oil
- 40g breadcrumbs
- 10g fresh parsley, finely chopped
- 150g wholewheat spaghetti
- 2 x 120g tins sardines in oil, drained (2 tsp oil reserved), backbones removed and flesh thickly flaked
- 1 small onion, finely diced
- ½ tsp crushed chillies
- 40g raisins
- 3 tbsp white wine (optional)
- 20g pine nuts, toasted (optional)
- ½ lemon, zested and juiced
Each serving contains
- Energy
- 2575kJ 611.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 20g
of the Reference intake
Carbohydrate 81.7gProtein 32.9gFibre 10.3g
Method
- Heat the oil in a large frying pan over a medium heat and fry the breadcrumbs for 3 mins, stirring, until golden and crisp. Season with black pepper, stir in most of the parsley and set aside.
- Bring a large pan of water to the boil and cook the pasta to pack instructions. Drain (reserve 3 tbsp of the cooking water); set aside.
- Meanwhile, add the reserved oil from the sardine tin to the frying pan and heat over a low heat. Add the onion and chillies and cook for 8 mins. Stir in the raisins and wine (if using), and sizzle for 1 min or until the liquid has almost evaporated.
- Stir in the sardines and pine nuts (if using), and cook for 2 mins to heat through. Add the lemon juice.
- Add the pasta, the reserved cooking water and remaining parsley. Cook for 1-2 mins to warm through; season. Divide between 2 plates and top with the parsley breadcrumbs and lemon zest.
- See more Pasta recipes
