Jamie Oliver

Pasta con le sarde

From Sardinia & full of sardines

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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%
  • Sugar
    9.6g
    11%
  • Salt
    1.2g
    20%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 6 baby fennel bulbs , including green tops
  • 6 tbsp olive oil
  • 1 onion , peeled and thinly sliced
  • 1 tsp saffron threads
  • 40 g sultanas or raisins , soaked in warm water
  • 200 g toasted pine nuts
  • 4 sustainably sourced anchovy fillets
  • 12 fresh sustainably sourced fresh sardines , cleaned and boned, heads removed, to produce butterfly fillets
  • 2 tbsp toasted breadcrumbs
  • Bucatini , to serve
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Method

Recipe by Andy Harris
With its distinctive fragrance and sweet and sour flavours, this is a Sardinian classic with lots of their native fennel.


Cook the fennel in plenty of boiling, salted water for 8–10 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.

Heat half olive oil in a saucepan over a medium heat and sauté the onion for about 5 minutes, until softened. Add 500ml of the water used to cook the fennel, as well as the saffron, sultanas and pine nuts and simmer over a low heat for 5 minutes.

Meanwhile, sauté the anchovies with remaining oil in a small saucepan over low heat for few minutes until they disintegrate, then add to sauce.

Add the sardines to the saucepan and cook for 3–4 minutes, then add the fennel. Season generously with sea salt and freshly ground black pepper and cook for a further 3–4 minutes.

Cook pasta in boiling fennel water until al dente. Drain and serve with sauce, sprinkling breadcrumbs on top.

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