Pasta with Fennel and Sardines Recipe at MyDish

Pasta with Fennel and Sardines

3 stars based on 1 reviews Rate this Recipe

Method

  • Remove all fronds from the fennel. Slice the stalks into chunks. Measure and put aside 1/2 cup of the
  • sliced stalks. Fill large saucepan and add remaining stalks. Add salt bring to the boil and heat for 10
  • minutes.
  • Place the currants in a small heatproof bowl. Pour in enough boiling water to cover. Let stand 15
  • minutes. Drain.
  • Heat 2 tablespoons of olive oil in frying pan over medium heat. Carefully slip each sardine fillet into
  • the hot oil. Fry just until the underside is lightly browned, about 2 minutes. Remove from pan.
  • Return the pan to a low heat, add the onion and reserved sliced fennel stalks. Saute until wilted,
  • about 5 minutes. Add the anchovy fillets and stir until dissolved, about 1 minute.
  • Add the crushed garlic, currants and tomatoes with their liquid. Heat to simmering, season to taste
  • with salt and pepper and simmer, covered, 10 minutes. Remove from the heat and add the sardine
  • fillets.
  • Remove the boiled sliced fennel from the pot of water. Bring water to the boil. Stir in the pasta and
  • simmer, stirring frequently for about 10 minutes.
  • Spoon 1/4 cup of the pasta cooking water into the skillet of sauce. Drain the pasta. Pour in the
  • sauce and heat over low heat until the pasta begins to absorb the sauce, about 1 minute. Serve
  • immediately topped with pine nuts.

    • Comments Add your comment

    Add a comment

    Ingredients

    • 1 bulb of Fresh Fennel stalks and fronds
    • To taste sea salt
    • ¼ cup dried currants
    • 2 tins sardines in olive oil
    • 1 medium finely diced onion
    • 2 cloves crushed garlic
    • 2 drained anchovy fillets
    • 2/3 cup chopped canned plum tomatoes
    • To taste course ground black pepper
    • ¾ pound perciatelli or buacatini pasta
    • ¼ pound Pine nuts

    By Views 1104  Added Sun Oct 26 2008


    High in Omega 3, very good for you!