A must for Inspector Salvo Montelbano fans, scicilian pasta with sardines. You have to be able to get on with wholewheat pasta. I use Buitoni as I have good test results after eating this brand. It seems to be the genuine article.
Finely chop a fennel bulb and a medium onion and gently fry in olive oil in a large skillet until soft, about 15 mins, adding a tablespoon of crushed fennel seeds and either the anchovy fillets chopped or sea salt flakes.
Whilst cooking open two 90gm tins of sardines, drain the oil and chop up the sardines. When the fennel/onion is soft, add the sardines to the skillet along with tomatoes, concentrate and wine. Put the pasta on to boil.
When the pasta is ready, drain and add to the fennel/sardine paste.
Drain the remaining sardines and chop into large pieces. Add these to the fennel/sardine and pasta in the skillet, gently stir in trying not to break up the sardines. Let the sardine chuncks warm through and serve adding the toasted wholewheat rye toasted breadcrumbs for a little extra crunch.
If you like it a little spicy, add half a teaspoon of chilli flakes to the contents of the skillet during the paste making stage.
Alternatively, you can added some chopped olives at the same time you add the pine nuts.
1 large buld fennel
1 medium sized onion
1 tablespoon crushed fennel seed
Oilve oil
4 anchovy fillets or sea salt flakes
4 90g tins sardines in oil
8 - 10 plum tomatos
2 tablespoons tomato concentrate
1/2 glass dry white wine
two tablespoons pine nuts roasted
two tablespoons toasted wholegrain rye breadcrumbs
150 g wholewheat spaghetti
Finely chop a fennel bulb and a medium onion and gently fry in olive oil in a large skillet until soft, about 15 mins, adding a tablespoon of crushed fennel seeds and either the anchovy fillets chopped or sea salt flakes.
Whilst cooking open two 90gm tins of sardines, drain the oil and chop up the sardines. When the fennel/onion is soft, add the sardines to the skillet along with tomatoes, concentrate and wine. Put the pasta on to boil.
When the pasta is ready, drain and add to the fennel/sardine paste.
Drain the remaining sardines and chop into large pieces. Add these to the fennel/sardine and pasta in the skillet, gently stir in trying not to break up the sardines. Let the sardine chuncks warm through and serve adding the toasted wholewheat rye toasted breadcrumbs for a little extra crunch.
If you like it a little spicy, add half a teaspoon of chilli flakes to the contents of the skillet during the paste making stage.
Alternatively, you can added some chopped olives at the same time you add the pine nuts.
1 large buld fennel
1 medium sized onion
1 tablespoon crushed fennel seed
Oilve oil
4 anchovy fillets or sea salt flakes
4 90g tins sardines in oil
8 - 10 plum tomatos
2 tablespoons tomato concentrate
1/2 glass dry white wine
two tablespoons pine nuts roasted
two tablespoons toasted wholegrain rye breadcrumbs
150 g wholewheat spaghetti
