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Sardines, Sicilian-Style Pasta

A fennel inspired dish.

Imperial
Ingredients
2 cans (125 g each) Gold Seal Sardines in Water or Soya Oil, drained
1/2 cup
raisins
1/8 tsp
saffron threads
1/2 cup
white wine
1/2 cup
extra virgin olive oil
1
medium onion, finely chopped
1
large fennel bulb, cored and thinly sliced
2
red bell peppers julienne
1 tbsp
fennel seeds, crushed
1 lb
spaghetti
1/2 cup
pine nuts, toasted

salt and freshly ground pepper to taste
  • Chef's Tips

    Adding ¼ cup of roasted peppers with the fennel adds more colour and a lovely sweetness.

    Directions

    1. Combine raisins, saffron and wine in a small bowl and set aside.
    2. In a large non-stick fry pan over medium to high heat add olive oil, onion, fennel and fennel seeds.  Cook until fennel is softened about 10 minutes.
    3. Add wine and raisin mixture and half the sardines and simmer for 2 minutes.
    4. Meanwhile, cook pasta in a large stock pot of salted water and cook the pasta for 5-7 minutes then drain.
    5. Toss pasta in a large bowl with fennel sauce, remaining sardines and pine nuts.  Season with salt and pepper.

  • YIELD:

    Serves 4

    TIME:

    Prep: 30 mins
    Total: 45 mins

    Nutritional Values
    Calories
    3010
    Fat
    158.9 g
    Sat Fat 19.3 g
    Carbs 331.1 g
    Protein 64.4 g
    Fibre 9.9 g
    Cholesterol 331 mg
    Sodium 138 mg
    Sugar 51 g
    Calcium 19%

 

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