Bucatini with sardines

The bitter taste of fennel adds a sharp taste to Aldo Zilli and Enzo Oliveri's pine nut, sardines and tomato sauce pasta dish
Bucatini with sardines
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 200 ml boiling water
  • 100 g leaves of fennel
  • 200 g sardines
  • 1 small onion, chopped
  • 1 anchovy fillets
  • 2 tsp pine nuts
  • 2 tsp raisins
  • 1 tbsp tomato purée
  • 4 litres boiling water
  • 400 g bucatini pasta

Method

1. Boil the fennel leaves in 200ml water for 1 hour.

2. Remove the fennel leaves and chop, keep the water for stock.

3. In a saucepan fry the onions until golden add the anchovy to melt.

4. Add the sardines, fennel, fennel stock, pine nuts, raisins and tomato paste. Bring to the boil and simmer for 20 minutes.

5. In a separate saucepan cook the spaghetti for 7 minutes and drain then mix in half the sauce.

6. Place the spaghetti on a plate and top with the remainder of the sauce and serve.

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