Meals and Courses

Bucatini with Sardines and Fennel

cook 20 mins
Tags: Quick eats
Ingredients
  • pinch of saffron threads
  • 5 tablespoons boiling water
  • 3 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 50 g (2 oz) fresh white breadcrumbs
  • 400 g (13 oz) bucatini pasta
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 teaspoon fennel seeds
  • 2 anchovy fillets in oil, drained
  • 2 tablespoons raisins
  • 4 sardines, boned and filleted
  • 2 tablespoons toasted pine nuts
  • handful of dill, chopped
  • salt and pepper
Directions
  • Place the saffron in a small bowl and pour over the measurement water. Leave to stand for 5 minutes. Meanwhile, heat 1 tablespoon of the oil in a small frying pan, add the garlic and breadcrumbs and cook for a couple of minutes until golden. Set aside.
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Meanwhile, heat another tablespoon of the oil in a large frying pan, add the onion and both kinds of fennel and cook for 5 minutes to soften. Mash in the anchovies, then add the saffron with its soaking water. Add the raisins and let it bubble for 2 minutes.
  • Rub the remaining tablespoon of oil over the sardine fillets and season well. Cook on a preheated hot griddle pan or under a hot grill for 3 minutes on each side or until cooked through. Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the sauce, adding a little cooking water to loosen if needed. Season well. Spoon on to serving plates, top with the sardine fillets. Serve scattered with the pine nuts, breadcrumbs and dill.
Like This? Try These
More on Food