Sardine, Fennel and Chilli Pasta

Make sardine, fennel and chilli pasta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
60 g Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)
120 g Sardines in tomato sauce (One tin, in tomato sauce, sauce and all. The sauce is most of the sauce for the pasta. Tinned weight including the sauce.)
100 g Fennel bulb
50 g Onion
8 g Pine nuts
5 g Olive oil
A good pinch Chilli flakes
Of half a lemon Lemon zest
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta in salted water according to the packet and keep a cup of the water before draining.
2. Meanwhile, soften the sliced fennel and onion in the oil over a medium heat for ten minutes until golden at the edges. Add the chilli flakes for the last minute.
3. Toast the pine nuts in a dry pan for two minutes, watching them, until they colour.
4. Tip the sardines and their sauce into the fennel and break them up with a spoon. Add the pasta and a splash of the cooking water and toss for a minute over the heat.
5. Finish with the pine nuts, lemon zest and parsley.

Contains gluten cereals and fish.
Pine nuts are seeds and are not on the UK list of tree nuts, though people with nut allergies are often told to avoid them.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sardine-fennel-chilli-pasta

AI-generated images illustrating the recipe.

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