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 clove garlic cloves
• 1 tsp dried chilli flakes
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Thinly slice the fennel, reserving the fronds. Toast the pine nuts in a dry pan until golden and set aside.

2. 2

   Cook the bucatini in salted boiling water until al dente.

3. 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. 4

   Add the raisins and sardines, breaking the fish up with a spoon. Cook for 3 minutes.

5. 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. 6

   Scatter with parsley and fennel fronds, season well and serve.