Pasta con le sarde

Name: Pasta con le sarde
Total time: 50 min
Yield: 6
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

From the beautiful island of Sicily

Dairy-freedf

“With its distinctive fragrance and sweet and sour flavours, this is a Sicilian classic. ”

Serves 6

Cooks In50 minutes

DifficultySuper easy

Jamie Magazine Dinner Party Italian Mains Pasta & risotto

Nutrition per serving

Calories 735 37%
Fat 54.8g 78%
Saturates 8.8g 44%
Sugars 9.6g 11%
Salt 1.2g 20%
Protein 46.3g 93%
Carbs 13.1g 5%
Fibre 3.7g -

Of an adult's reference intake

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

Tap For Method

Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Soak the sultanas or raisins in warm water to plump up. Peel and thinly slice the onion.
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.
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.
Meanwhile, sauté the anchovies with the remaining oil in a small pan over a low heat for a few minutes until they disintegrate, then add to the sauce.
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.
Meanwhile, cook the pasta in the boiling fennel water until al dente. Drain and serve with the sauce, sprinkling breadcrumbs on top.

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