Name: Pasta with pine nuts, broccoli, sardines & fennel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 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 salted sardine or good-quality canned sardines in oil; 25g pine nut; 25g raisin; juice and zest ½ lemon; chilli flakes

Home
Recipes
Pasta with pine nuts, broccoli, sardines & fennel

Pasta with pine nuts, broccoli, sardines & fennel

John Torode

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.7 out of 5.40 ratingsRate

loading...

A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crispy squid with caponata

A star rating of 5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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 salted sardine

or good-quality canned sardines in oil
25g pine nut
25g raisin
juice and zest ½ lemon
chilli flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal462

low
fat13g
saturates2g
carbs67g
sugars10g
fibre7g
protein18g
salt0.1g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.40 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now