Sicilian Sardine Pasta with Fennel & Saffron
This traditional Sicilian-inspired pasta brings together sardines, fennel, golden raisins, pine nuts and saffron. The savoury, sweet, and aromatic combination makes it a lovely way to explore a fish many of us don't cook with regularly.
Servings: 4 · Prep: 15 minutes · Cook: 25 minutes
Ingredients
350 g spaghetti or bucatini
2 tins sardines in olive oil, approximately 100–120 g each, drained
1 medium fennel bulb, finely sliced, fronds reserved
1 small onion, finely chopped
2 garlic cloves, minced
3 tbsp extra-virgin olive oil
⅓ cup golden raisins
⅓ cup pine nuts
A generous pinch of saffron threads
½ cup hot water
½ cup fresh breadcrumbs
2 tbsp fresh parsley, chopped
Zest of 1 lemon
Salt and black pepper, to taste
Optional chilli flakes
Method
1. Place the raisins in a small bowl and cover with warm water. Leave to soften for about 10 minutes, then drain.
2. Steep the saffron in ½ cup of hot water.
3. Heat a small frying pan over medium heat. Toast the pine nuts until lightly golden, then remove and set aside.
4. In the same pan, toast the breadcrumbs with a little olive oil until crisp and golden. Set aside for serving.
5. Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving approximately 1 cup of pasta water before draining.
6. Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and fennel and cook for 8–10 minutes, until softened.
7. Add the garlic and optional chilli flakes and cook for another minute.
8. Pour in the saffron water and add the softened raisins. Simmer gently for 2–3 minutes.
9. Add the sardines, breaking them into large pieces. Stir gently so they retain some texture.
10. Add the cooked pasta, pine nuts, parsley, and lemon zest. Toss everything together, adding a little reserved pasta water until the sauce coats the pasta.
11. Taste and adjust the seasoning. Garnish with the toasted breadcrumbs and reserved fennel fronds.
Why We Love This Recipe
Sardines are rich in marine omega-3s and are often more economical than fresh fish. This dish also introduces the distinctive sweet-and-savoury combinations found in Sicilian cooking.
Notes:
- Use fresh sardines if they're available, or substitute tinned mackerel. If you don't enjoy raisins, try finely chopped dried apricots or omit the dried fruit.
- Omit the pine nuts and use toasted breadcrumbs for crunch.
- Serve with a simple green salad with lemon vinaigrette or roasted Mediterranean vegetables.
- Prepare the fennel mixture ahead of time, but cook and toss the pasta shortly before serving. Refrigerate leftovers promptly and enjoy within 3–4 days.
Fish School Tip: Tinned sardines are convenient, affordable, and ready to eat. They're a useful way to incorporate omega-3-rich fish into meals without having to buy fresh seafood.
LEARN MORE > Virtual Fitness and Lifestyle Challenges
Leave a comment