I had a tin of sardines hanging around in my cupboard so wanted to find a recipe to use them up that was not too ‘fishy’. I know that probably sounds ridiculous but I’m not a huge fan of the taste of oily fish on its own but mixed with other things, I quite like the saltiness it can add. I found a few versions of this Sicilian dish online and kind of mixed up a few recipes to create this one. We enjoyed this for dinner one night and the fennel and pine nuts add really lovely flavours and textures.
Ingredients
A generous handful of dried raisins or currants
1 can of sardines in oil
1 fennel bulb, chopped – save the fronds too!
A pinch of chili flakes
Diced bread – you could use normal bread but a sliced up French stick is better
One onion, roughly chopped
A handful of pine nuts
Enough pasta for two people (I used fusilli)
A small handful of fresh parsley
Salt and pepper
How to make it
- Begin by soaking the raisins in hot water for about 15 minutes until plump then drain
- Pour a little of the oil from the sardines into a large frying pan on a low to medium heat
- Add the chili flakes and the fennel fronds then sauté for a minute
- Add the diced bread and fry for about 5 minutes until crisp and golden
- Transfer the croutons to some kitchen paper to soak up any excess oil
- Add the rest of the sardine oil to the pan followed by the fennel and onion
- Soften on a medium heat for about 10 minutes
- In a separate pan, cook your pasta until al dente then drain
- Add the pine nuts and raisins to the fennel and onion followed by the sardines (you can break the fish into smaller pieces using a wooden spoon)
- Cook for about 5 minutes then add the croutons back in and cook for another 3
- Add the pasta and mix well
- Season to taste then serve with fresh parsley sprinkled on top