Pasta with pine nuts, broccoli, sardines & fennel

Pasta with pine nuts, broccoli, sardines & fennel

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(24 ratings)

Prep: 15 mins Cook: 15 mins


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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  • 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 onions, sliced
  • 4 garlic cloves, 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…

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



    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



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

  • chilli flakes


  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, questions and tips

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Steve Rogers's picture
Steve Rogers
4th Mar, 2020
It's ok but the classic recipe, using mainly anchovies and garlic, is simpler and more tasty
21st Aug, 2018
Tasty and quick. Half-quantities served 3 of us perfectly. Instead of sardines I used a 190g tin (125g drained weight) of herring fillets in brine from Lidl as that's what I had in the cupboard. I made it with wholegrain spaghetti. I love the idea of using this as a pizza topping.
18th Apr, 2017
I love this recipe. It is very Sicilian. The ingredients also work well in a salad or on a pizza, minus the pasta!
12th Aug, 2016
This was very good! Thanks for sharing! :-)
Cats Mother
3rd Mar, 2015
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
3rd Jul, 2015
It probably was, since your pasta would have been much thicker and blocked out the flavour of the other ingredients.
3rd Jul, 2015
Agreed, This dish needs long thin pasta
18th Oct, 2013
Super Delicious! I also find today another delicous and easy to cook chicken balls here Hope you guys will enjoy it too.
26th Sep, 2013
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!
karenlohan's picture
29th Jul, 2013
Delicious recipe. Loved all the ingredients. Yummy. Pantry Cabinets


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