SPAGHETTI WITH SARDINES & SULTANAS

This version of the Sicilian classic “pasta con le sarde” uses canned sardines rather than fresh grilled ones. It has a delicious sweet and sour flavour with many contrasting textures.

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Step 1

1 In a frying pan or cast-iron pan, dry-fry the pine nuts over a medium heat, stirring frequently, until they start to brown in places. Remove from the pan and set aside to cool. Wipe out the pan.

Step 2

2 Cook the pasta according to the package instructions. Drain and reserve 240ml (8fl oz) cooking water.

Step 3

3 While the pasta is cooking, heat the olive oil and 30g (1oz) butter in the pan. When hot, add the fennel and cook over a medium-low heat for 10 minutes, stirring frequently, until soft and slightly browned.

Step 4

4 Add the white wine and reserved cooking water and cook over a high heat until it bubbles and starts to reduce. Whisk in the remaining 30g (1oz) butter. Season well with salt and pepper. Add the sultanas and sardines, along with their oil, to the sauce. Cook for another 1 to 2 minutes, stirring occasionally but being careful not to break up the sardines.

Step 5

5 Return the pasta to the pan and add the sardine sauce. Toss well.

Step 6

Cook over a high heat until the pasta absorbs any excess liquid. Stir in most of the pine nuts, reserving some for a garnish. Transfer to serving dishes. Very lightly top with Parmesan (if using), the reserved pine nuts, and black pepper. Serve immediately.

Step 7

PASTA SWAP // dried quinoa spaghetti // chickpea flour spaghetti