Pasta con le sarde

From the beautiful island of Sicily

Pasta con le sarde

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%
  • 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
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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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

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 the remaining oil in a small pan over a low heat for a few minutes until they disintegrate, then add to the 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 the sauce, sprinkling breadcrumbs on top.
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris