Pasta with pine nuts, broccoli, sardines & fennel
This flavour combination is very typically Sicilian. The raisins are sweet, the olive oil spicy, the pine nuts crunchy and the sardines salty.
Serves 6 Prep 15 mins Cook 15 mins
4 tbsp extra-virgin olive oil, plus a splash 500g bucatini or long pasta,
like spaghetti 500g purple sprouting broccoli,
stalks halved if very large 2 red onions, sliced 4 garlic cloves, thinly sliced 1 small fennel bulb, very thinly sliced 50g good-quality canned sardines in oil 25g pine nuts 25g raisins ½ lemon, zested and juiced chilli flakes, to serve
1 Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
2 Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
3 Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes. PER SERVING 462 kcals, fat 13g, saturates 2g, carbs 67g, sugars 10g, fibre 7g, protein 18g, salt 0.1g
‘One of my favourite trips is to spend a few days eating my way around Sicily. The streets are lined with market stalls – people bustle around, loading up on fresh produce’ John Torode