Pasta with Sardines, Fennel and Raisins
A Palermo classic made from the pantry: sardines, sweet fennel, raisins and pine nuts with toasted breadcrumbs.
- Cuisine
- Italian · Sicily
- Time
- 30 min total (25 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 cans sardines in olive oil, drained
- 12 oz spaghetti
- 1 fennel bulb, thinly sliced
- 1 yellow onion, thinly sliced
- 5 tbsp olive oil
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1/2 cup breadcrumbs
- 1/4 tsp red pepper flakes
- 1 lemon
- 1 tsp salt
Method
- Toast the breadcrumbs in 1 tbsp of the oil in a dry pan until golden. Set aside.
- Cook the fennel and onion in the rest of the oil over medium heat for 10 minutes until soft. Add the raisins, pine nuts and pepper flakes for 2 minutes.
- Break the sardines into the pan and warm through gently. Meanwhile, cook the spaghetti in boiling salted water.
- Toss the pasta into the pan with a splash of its water and the juice of half the lemon. Serve topped with the breadcrumbs.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Tree nuts, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 735 kcal
- Protein
- 29.4 g
- Carbohydrates
- 85.8 g
- Fat
- 31.2 g
- Fiber
- 6.6 g
- Sodium
- 754 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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