Sardine, Pine Nut, Golden Raisins and Dill Pasta
A take on an extremely traditional Sicilian dish which uses a combination of sweet and sour flavours to create a truly unexpected yet totally delicious plate of spaghetti. There are many variations of this recipe, some of which include toasted breadcrumbs, and some that contain orange and saffron. We have kept these Ingredients relatively humble to reduce your basket size, but a pinch of saffron or a sprinkling of toasted breadcrumbs would be very welcome if you fancied getting a little more experimental.
Method
Based on 4 servings, adjust as needed.
Step 1
Very finely slice the garlic cloves and the fennel bulb, reserving the fennel fronds (the green bit on top) for garnish and discarding the tough core (do this by cutting the fennel in half and locating the core in the lower part of the bulb. Carefully cut either side of the core and removing it in a "V" shape). Drain the sardines and reserve the olive oil from the tin, we'll use this to cook the sauce in. Chop the anchovy fillets and the dill.
Step 2
Place a small frying pan on to a high heat and once hot, add the pine nuts. Toast for 2-3 minutes until just golden. Remove from the heat and leave to one side.
Step 3
Place a large frying pan onto the hob and turn the heat to medium. Pour in most of the reserved olive oil from the tinned sardines. Once hot, add the sliced garlic and the anchovy fillets and fry for 2 minutes. Now add the sliced fennel, turn down the heat and cook for a further 15 minutes or so until the fennel has cooked down and has slightly caramelised.
Step 4
Place a large pan of water on a high heat and bring to a boil with a pinch of salt. Once boiling, add the spaghetti and set the timer for 11 minutes.
Step 5
To the pan with the fennel add the white wine and the golden sultanas along with a pinch of salt and a generous twist of black pepper. Once the wine has evaporated down to nearly nothing (about 4-5 minutes of vigorous boiling), add the toasted pinenuts and tear in the sardine fillets. Heat through.
Step 6
Drain the now cooked pasta and fold it through the sauce along with a ladle of the pasta water. Add the juice and zest of a lemon, the chopped dill and the fennel fronds. Serve immediately, drizzled with any remaining olive oil.
- Ingredients
- Based on 4 servings
-
400g Spaghetti 1x Sainsbury's Spaghetti Pasta 500g -
200 ml White Wine, approx., or vermouth 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
50g Pine Nuts, toasted 1x Sainsbury's Pine Nuts 100g -
20g Dill, chopped 1x Sainsbury's Bunched Dill 20g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
5 fillets Anchovy Fillets 1x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*) -
1 Fennel Bulb, core removed and very thinly sliced 1x Sainsbury's Fennel Loose -
50g Golden Sultanas, soaked in a little boiling water 1x Fudco Golden Sultanas 250g -
4 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
2 Tins Sardines in Olive Oil, drained, oiled reserved 1x Sainsbury's Sardines Skinless & Boneless in Olive Oil 90g