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    Sicilian sardine and fennel pasta

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    Sicilian sardine and fennel pasta

    Different versions of Sicilian-style pasta abound, but aniseedy fennel almost always features – and you’ll usually find a sardine or two in the recipe to keep it company.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 120g tin Sardine al limone, oil reserved
    • 1 Fennel bulb, sliced and trimmed, with fronds reserved
    • 1 Fat garlic clove, finely chopped
    • 30g Golden raisins
    • 1 tsp Fennel seeds
    • ½ Red chili, finely chopped
    • 180g Dried wholewheat spaghetti
    • 2 tbsp Toasted pine nuts


    1. Heat 2 tsp oil from the tin of sardines in a large saucepan, add the fennel slices and cook over a medium heat for 5 minutes. Add the garlic, raisins, fennel seeds and chilli. Cook for another 5 minutes. Flake the sardines into the pan. Remove from the heat and set aside.
    2. Cook the pasta in boiling, salted water for 8–10 minutes, or according to pack instructions. Drain, then add to the sardine mixture before the spaghetti dries off too much. Toss and divide between two plates. Finely chop the fennel fronds and sprinkle over with the pine nuts.

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