Sardine & Fennel Bucatini with Pine Nuts
Ingredients
- 400 g dried bucatini
- 240 g tinned sardines in olive oil
- 1 fennel bulb
- 40 g pine nuts
- 40 g raisins
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 3 tbsp olive oil
- 20 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 705 kcal
- Protein
- 30 g
- Carbohydrate
- 83 g
- of which sugars
- 11.8 g
- Fat
- 26.9 g
- of which saturates
- 4 g
- Fibre
- 6.1 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thinly slice the fennel, reserving the fronds. Toast the pine nuts in a dry pan until golden and set aside.
- 2
Cook the bucatini in salted boiling water until al dente.
- 3
Heat the olive oil in a wide frying pan. Fry the garlic and chilli for 1 minute, then add the fennel and cook gently for 8 minutes until softened.
- 4
Add the raisins and sardines, breaking the fish up with a spoon. Cook for 3 minutes.
- 5
Drain the pasta, reserving a cup of pasta water. Toss into the pan with the pine nuts and a splash of cooking water to loosen the sauce.
- 6
Scatter with parsley and fennel fronds, season well and serve.
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