Sardine and fennel pasta
)
Prep Time
30 Minutes
)
Cook Time
15 Minutes
){kind=icon}
Yield
1
Ingredients
- 200g linguini pasta
- 1-2 tins of Safcol Brisling Sardines in Springwater
- 1 cup finely diced fennel bulb
- 1 cup finely diced red onion
- ¼ cup currants
- ¼ pine nuts
- 1 clove garlic finely chopped
- 1 tablespoon fennel tops
- 100ml white wine
- extra virgin olive oil
- salt and pepper
Instructions
- Bring a large pot of salted water to the boil to cook your pasta
- In a frypan, heat 3-4 tablespoons of extra virgin olive oil
- Gently fry the chopped red onion and fennel until soft and sweet, season with salt and pepper.
- Add the chopped garlic, pine nuts and currants and cook until the nuts are golden and the currants are plump and soft, then turn off the heat.
- Add the pasta to the boiling water and cook until al dente
- Just before the pasta is cooked, return the pan to the heat and add the sardines. Fry gently.
- Add the white wine and half of the chopped fennel tops.
- When the pasta is perfectly cooked, drain and add to the sardine pan and toss well and season
- Plate the pasta and sprinkle with the remaining chopped fennel tops.
| Servings: | 2 |
| Ready in: | 45 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta, Video Recipes |
| Ingredient: | Sardines |
Sardine and fennel pasta
A traditional Mediterranean classic, “Pasta con le sarde” is a Sicilian dish of pasta with sardines. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is most associated with Sicily’s capital Palermo, but it can be found all over the island.
The principal ingredients are olive oil, onions, pasta and a finely chopped mixture of sardines and anchovy. Various types of pasta are used for the dish, but bucatini is traditional. Wild fennel, saffron, pine nuts, raisins and salt are added to flavour the dish. To finish the dish it is topped with toasted breadcrumbs. Fresh sardines are preferable, but if these are not available canned sardines can be used. Wild fennel is plentiful in Sicily, but might be hard to find elsewhere; if unobtainable, the tops of ordinary fennel may be used instead.
Some variations use tomato sauce. Cookbook author Pino Correnti argues that the tomato-less recipe published in 1886 by the folklorist Giuseppe Pitrè is the only authentic version. Source: Wiki
If you’re a fan of sardines, you’ll love this Sardine and fennel pasta.
If you’re looking for more inspirational and tasty sardine recipe ideas, check out our complete range of easy to make sardine recipes.
