Sicilian Pasta with Sardine, Fennel, and Pine Nuts

Recipe adapted from


Serves: 2

What you need:
  • 200 g Dried pasta (spaghetti, fettucine, linguine)
  • 2 Tbsp Oil
  • 120 g Tinned sardine in oil, drained (90g drained weight)
  • 1 bulb Fennel, trim off the top (reserving the fronds), bulb thinly sliced
  • 1 Onion, thinly sliced
  • 1 clove Garlic, minced
  • 1/4 tsp Chilli flakes
  • 2 Tbsp Currants (or raisins, sultanas)
  • 2 Tbsp Pine nuts, pan toasted
  • 2 Tbsp Bread crumbs, pan toasted
  • Juice of half a lemon
How to put this together:
  1. Heat oil in a pan over low-medium heat. Add sliced fennel + onions. Fry slowly until they’re soft and caramelised. Don’t rush this step.
  2. Add garlic + chilli flakes + currants. Fry until fragrant.
  3. Add drained sardine. Mix well. Taste & season with salt
  4. Add pine nuts. Mix well.
  5. Add lemon juice. Mix well. Taste & season.
  6. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  9. Transfer pasta to serving plates. Sprinkle over toasted bread crumbs and garnish with picked fennel fronds. Serve immediately.