Jamie Oliver

Pasta con le sarde

From the beautiful island of Sicily

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Pasta con le sarde

Serves 6
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    735
    37%
  • Fat
    54.8g
    78%
  • Saturates
    8.8g
    44%
  • Protein
    46.3g
    102%
  • Carbs
    13.1g
    5%
  • Sugars
    9.6g
    11%
  • Salt
    1.2g
    20%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 40 g sultanas or raisins
  • 1 onion
  • 6 baby fennel bulbs , including green tops
  • 6 tablespoons olive oil
  • 1 teaspoon saffron threads
  • 200 g toasted pine nuts
  • 4 anchovy fillets , from sustainable sources
  • 12 sardines , cleaned and boned, heads removed, to produce butterfly fillets, from sustainable sources
  • 480 g bucatini
  • 2 tablespoons toasted breadcrumbs
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Method

  1. Soak the sultanas or raisins in warm water to plump up. Peel and thinly slice the onion.
  2. Cook the fennel in plenty of boiling, salted water for 8 to 10 minutes, or until tender. Transfer with a slotted spoon to kitchen paper to dry, then roughly chop and place in a bowl, reserving the cooking water.
  3. Heat half the oil in a pan over a medium heat and sauté the onion for about 5 minutes, or until softened. Add 500ml of the water used to cook the fennel, as well as the saffron, drained sultanas or raisins and pine nuts and simmer over a low heat for 5 minutes.
  4. Meanwhile, sauté the anchovies with remaining oil in a small pan over low heat for few minutes until they disintegrate, then add to sauce.
  5. Add the sardines to the pan and cook for 3 to 4 minutes, then add the fennel. Season generously with sea salt and black pepper and cook for a further 3 to 4 minutes.
  6. Meanwhile, cook the pasta in the boiling fennel water until al dente. Drain and serve with sauce, sprinkling breadcrumbs on top.

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Nutrition per serving
  • Calories
    735
    37%
  • Fat
    54.8g
    78%
  • Saturates
    8.8g
    44%
  • Protein
    46.3g
    102%
  • Carbs
    13.1g
    5%
  • Sugars
    9.6g
    11%
  • Salt
    1.2g
    20%
  • Fibre
    3.7g
    -

Of an adult's reference intake


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