Sardine & fennel bucatini

Name: Sardine & fennel bucatini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; ½ fennel bulb, trimmed and finely sliced, fronds reserved; 200 g Waitrose & Partners No.1 Bucatini; ½ echalion shallot or ½ small onion, finely diced; Pinch dried chilli flakes, to taste; 2 tbsp pine nuts; 1 tsp fennel seeds; 3 anchovies in olive oil, drained, to taste (optional); 1 tbsp red wine vinegar; 2 tbsp raisins; 120 g Sardine al limone; Extra virgin olive oil, to serve

Elly Curshen's recipe for leftover fennel is a store-cupboard job for everything apart from the fennel – perfect for any time you have half a bulb left over.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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2 tbsp Essential Olive Oil
½ fennel bulb, trimmed and finely sliced, fronds reserved
200g Waitrose & Partners No.1 Bucatini
½ echalion shallot or ½ small onion, finely diced
Pinch dried chilli flakes, to taste
2 tbsp pine nuts
1 tsp fennel seeds
3 anchovies in olive oil, drained, to taste (optional)
1 tbsp red wine vinegar
2 tbsp raisins
120g Sardine al limone
Extra virgin olive oil, to serve

Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the fennel and a pinch of sea salt flakes and fry, stirring often, until the fennel is soft, about 10 minutes. Remove from the pan and set aside.
Meanwhile, bring a large pan of water to the boil, then add a generous amount of salt and the pasta and cook for 8 minutes.
While the pasta cooks, add the shallot or onion, chilli flakes, pine nuts and fennel seeds to the frying pan with the remaining oil and fry over a medium heat for about 5 minutes, until the shallot or onion is softened.
Add the fennel back to the pan with the anchovies (if using), then break them up with a spoon. Add the vinegar and raisins and about 75ml pasta cooking water. Increase the heat and stir until the water evaporates.
Add the contents of the sardine can (including the lemon slices and oil). Stir everything together well and break up the sardines and lemon. Drain the pasta and add to the pan with a generous glug of extra virgin olive oil, then toss thoroughly to combine. Taste and adjust the seasoning. Divide between 2 plates or bowls. Finely chop any reserved fennel fronds to garnish.

Cook’s tip

A crunchy slaw
Mix equal quantities of yogurt, mayonnaise and finely chopped dill to make a dressing. Season and mix well, then add sliced apple and equal amounts of finely sliced shallot, fennel and white cabbage. Toss well.

Fennel & red chicory salad
Combine thinly sliced fennel and red chicory in a bowl. Add some cooked lentils, then dress with olive oil and red wine vinegar. Season, toss and serve topped with small spoonfuls of ricotta and chopped toasted walnuts.

Summer veg bruschetta
Toss finely sliced fennel and courgette with olive oil. Season, spread on a baking tray and roast at 200ºC, gas mark 6, for 20 minutes, until tender and slightly caramelised. Rub a garlic clove over sourdough toast, top with the vegetables, then tear burrata or mozzarella over the top. Drizzle with more oil and sprinkle with fresh herbs.

Typical values per serving when made using specific products in recipe