David Prior shares this classic Sicilian sardine pasta recipe that’s flavoured with fennel fronds and sweet sultanas.
Ingredients
- 300g bucatini or other long dried pasta
- 150ml extra virgin olive oil
- 2 cups (140g) fresh breadcrumbs
- 1 large onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 1/2 tbs tomato paste
- 4 anchovies, drained on paper towel
- 1/4 cup (60ml) white wine
- 12 fresh sardine fillets
- 1/3 cup (55g) sultanas
- 1/3 cup (50g) pine nuts, toasted
- Generous pinch saffron threads
Method
- Step 1Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) water.
- Step 2Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe pan clean.
- Step 3Heat remaining 75ml oil in the pan over medium heat.
- Step 4Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bucatini.
- Step 5To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.
- Low carb
- Low sugar
- Lower gi
Nutrition
2560 kj
Energy
37.6g
Fat Total
5g
Saturated Fat
2.1g
Fibre
22.9g
Protein
112mg
Cholesterol
620mg
Sodium
4.4g
Carbs (sugar)
46.3g
Carbs (total)
All nutrition values are per serve
- Author: David Prior
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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