Sicilian Sardine and Fennel Pasta
- 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
- Black pepper
- 300 g (10.5oz) of boneless skinless sardine fillets, drained
- 3 tbsp toasted pine nuts
- A handful of fresh parsley chopped
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.
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