Sicilian Sardine and Fennel Pasta
Servings 6
Calories 452kcal
Ingredients
- 450 g (1lb) bucanti or linguini
- Olive oil
- 2 fennel bulbs diced
- 1 large onion diced
- 4 anchovy fillets finely chopped
- 1 tsp fennel seed toasted
- Chilli flakes to taste
- 3 tbsp golden currants
- Salt
- Black pepper
- 300 g (10.5oz) of boneless skinless sardine fillets, drained
- 3 tbsp toasted pine nuts
- A handful of fresh parsley chopped
Instructions
- Cook the bucatini according to the packet instructions until the pasta is al dente, then drain, but reserve 200m of the pasta water. Keep the pasta in a warm place.
- Whilst the pasta is cooking, heat 1.5 tbsp olive oil in in a pot and sautee the onion and fennel for up to 10 mins until soft.
- Then add in the anchovies, fennel seeds, chilli flakes and fry for 1 min.
- Pour in the reserved pasta water and golden currants, season well, cover and simmer for 10 minutes.
- Switch off the heat, stir in the pasta and sardines, top with the pine nuts and parsley and serve.
Nutrition
Calories: 452kcal | Carbohydrates: 64g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 301mg | Potassium: 755mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 10.7mg | Calcium: 257mg | Iron: 3.5mg