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.

Easy Cook - - WEEKEND SICILIAN -

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

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