Cuisine - - PREVIEW -


2 fen­nel bulbs, diced, fronds re­served

2 onions, diced

8 gar­lic cloves, finely chopped

50ml ex­tra vir­gin olive oil

8 an­chovy fil­lets

4 ta­ble­spoon tomato paste

1 litre veg­etable stock

¼ cup toasted pine nuts

¼ cup cur­rants

450g good-qual­ity dried lin­guine

6 sar­dines, fil­leted and pin-boned fen­nel fronds, roughly chopped, to serve fresh Ital­ian pars­ley, roughly chopped, to serve

In a fry­ing pan over a medium heat, sweat the fen­nel, onion and gar­lic in the oil for about 10 minutes. Add the an­chovies and tomato paste and cook for about 3 minutes un­til the an­chovies soften. Pour in the stock and cook for about 10 minutes, re­duc­ing by two-thirds. Add the pine nuts and cur­rants.

Bring a large pan of salted wa­ter to the boil. Cook the lin­guine ac­cord­ing to the packet in­struc­tions and then drain, re­serv­ing ½ cup of the pasta wa­ter to thin the sauce.

Cut each sar­dine fil­let into 5 pieces. Drop the sar­dines into the sauce and cook for 20 sec­onds, stir­ring con­stantly. Add the lin­guine, and a lit­tle of the re­served pasta wa­ter if you need it, and toss to­gether. Take off the heat and stir through some fen­nel fronds and pars­ley.

Di­vide among serv­ing bowls and en­joy.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.