Index Meals | Spaghetti with sardine and fennel
If you’ve only ever tasted tinned sardines, you are in for a treat. Here, they are freshly grilled and served with spaghetti, fennel, sultanas and pine nuts. Dairy free.
Fennel, Spaghetti, Pasta, Onion, Garlic, Sultanas, Pine nuts, Anchovies, Parsley, Dry white wine, Sardines, Dairyfree, Recipe, Mediterranean
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Spaghetti with sardine and fennel

About This Recipe


1 fennel head, quartered
250g dried spaghetti
1 onion, diced
4 cloves of garlic, crushed
1 tbsp sultanas
1 tbsp pine nuts
6 anchovy fillets, finely chopped
¼ cup of fresh parsley leaves, chopped
½ cup dry white wine
6-8 fresh sardines, scaled, gutted and gills removed


  1. Cook the fennel in boiling, salted water for 3-4 minutes until almost tender. Drain (reserving the cooking liquid) and leave to cool, then chop coarsely.
  2. Bring the fennel water back to the boil and cook the spaghetti, according to the packet instructions, until al dente.
  3. Warm some olive oil in a large frying pan. Gently fry the onion until it turns translucent, then add the garlic, fennel, sultanas, pine nuts and anchovies. Fry for a couple of minutes until the pine nuts are starting to brown, then add the wine and cook over a moderate heat until all of the moisture has been absorbed.
  4. Preheat the grill or a griddle pan. Place the sardines on a rack over the grill pan and add a little water to the pan below (this will stop the juices burning on the grill pan and making lots of smoke). Cook for 2-3 minutes on each side, according to size. Allow to cool, then remove the flesh and set aside.
  5. When the pasta is ready, drain and toss in the pan with the fennel mixture. Add the sardines and the parsley, stir, and serve immediately.
Anchovies, Dry white wine, Fennel, Garlic, Onion, Parsley, Pasta, Pine nuts, Recipe, Sardines, Spaghetti, Sultanas