Sardine and Fennel Pasta

Ingredients

• 1 x 400g fennel bulb
• 3 x 120g tins sardines in oil
• 1/4 cup olive oil for frying
• 1 medium onion (finely diced)
• 3 anchovies
• a pinch of dried chilli flakes (more to taste)
• 300 g pasta (spaghetti, linguini, tagliatelle)
• 1/4 cup sultanas
• salt and freshly ground black pepper
• 1/4 cup toasted pine nuts (optional)

Instructions

1. 1

   Remove the fronds from the fennel bulbs and save those for a salad

2. 2

   Drain the sardines from the oil and roughly break the fish up with a fork and set aside

3. 3

   Dice the fennel bulb, heat the olive oil in a pan and fry the fennel until tender and golden (about 15 minutes)

4. 4

   Remove with a slotted spoon and set aside

5. 5

   Bring a big pot of salted water to the boil

6. 6

   Add the onion to the same pot (add more oil if needed) and fry over a medium heat until soft but not browned

7. 7

   Add the fried fennel and fry for a minute or so

8. 8

   Add the anchovies and break up with a wooden spoon

9. 9

   Add the chilli flakes if used and give it all a good stir

10. 10

    Once the water has boiled add the pasta and cook until just al dente

11. 11

    Drain the pasta (keep some of the water) and set aside

12. 12

    Add the sultanas to the fennel and a ladle of the pasta cooking water

13. 13

    Cover and simmer for 10 minutes

14. 14

    Add the sardines and continue to cook uncovered until the sardines are warmed through

15. 15

    Add the reserved pasta and a good drizzle of extra virgin olive oil and stir to combine

16. 16

    Season with salt and ground black pepper

17. 17

    Serve, sprinkled with toasted pine nuts (optional)