This flavour combination is very Sicilian – the raisins are sweet, the olive oil spicy, the pine nuts crunchy and the sardines salty. What more could you want?
- 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
- chilli flakes
- 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.3 g|
|Total carbohydrates||70.5 g|
|- Sugars||7.8 g|
|Dietary fibre||6.4 g|