4 tbsp extra virgin olive oil, plus a splash
500 g bucatini or long pasta, like spaghetti
500 g purple sprouting broccoli, stalks halved if very large
2 red onions, sliced
4 garlic cloves, thinly sliced
1 small fennel bulb, very thinly sliced
50 g salted sardines, or good-quality canned sardines in oil
25 g pine nuts
25 g raisins
juice and zest ½ lemon
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.