Pasta with pine nuts, broccoli, sardines & fennel

Pasta with pine nuts, broccoli, sardines & fennel

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(11 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 6
A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal462
  • fat13g
  • saturates2g
  • carbs67g
  • sugars10g
  • fibre7g
  • protein18g
  • salt0.1g
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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
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 2 red onion, sliced
  • 4 garlic clove, thinly sliced
  • 1 small fennel bulb, very thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 50g salted sardine, or good-quality canned sardines in oil
    Sardine

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 25g pine nut
  • 25g raisin
  • juice and zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • chilli flakes

Method

  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.

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Comments (15)

GaMa's picture
5

This was very good! Thanks for sharing! :-)

Cats Mother's picture
0

This wasn't good. Used pasta twists instead of recommended pasta but cannot believe that a pasta substitution is to blame for the pretty unpleasant plate of food I ended up with. Would not recommend

mayasounds's picture

It probably was, since your pasta would have been much thicker and blocked out the flavour of the other ingredients.

catie74's picture

Agreed, This dish needs long thin pasta

emma_de_mornay's picture

I have been reluctant to include more oily fish in my diet, but this recipe has converted me. It is absolutely delicious -- a beautiful Mediterranean-style pasta dish that is so simple yet so very tasty. I highly recommend it!

stingray11's picture
4

This was a nice dish with interesting flavour combinations. I personally would probably leave out the raisins next time as I found them a little bit too sweet. But other than that a very easy, quick and tasty midweek supper.

spelac's picture
5

Forgot to rate

spelac's picture
5

Absolutely divine, and I'm not a big fan of sardines, but this is my favourite pasta!!!!

katdspencer's picture
5

Delicious and easy!

stephandsolly37's picture
5

Delicious and a great way to get omega 3 fats in - we used the Fish 4 Ever sardines and left out the raisins and was still tasty. Will definitely make again.

irenemorrill's picture
5

Wonderful full of flavour and surprisingly easy despite the many ingredients. We love sardines and will definately be repeatin this!!!!

tiny_dancer's picture
5

This recipe is wonderful! I made it exactly as the recipe states and it was really easy. The flavours work so well and it tastes so fresh with the crunchy fennel. I hadn't tried bucatini before and it was lovely. Will be making again!

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