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Sicilian Sardine and Fennel Pasta | Recipes From A Pantry

Sicilian Sardine and Fennel Pasta

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 452kcal


  • 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


  • 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