- 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
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
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
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.
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.
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.