The dinner edit 451

Sardine, Fennel and Chilli Pasta

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

1 serving · 9 ingredients · 5 steps

Download all 8 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Sardine, Fennel and Chilli Pasta, plated and ready to serve. — The finished recipe. Sardine, Fennel and Chilli Pasta

Ingredients 1 to 6 for sardine, fennel and chilli pasta arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for sardine, fennel and chilli pasta arranged separately on a dark worktop. — Ingredients 7 to 9. A good pinch Chilli flakes. Of half a lemon Lemon zest. A handful, chopped Fresh parsley

Sardine, Fennel and Chilli Pasta, preparation step 1: Cook the pasta in salted water according to the packet and keep a cup of the water before draining. — Step 1. Cook the pasta in salted water according to the packet and keep a cup of the water before draining.

Sardine, Fennel and Chilli Pasta, preparation step 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. — Step 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.

Sardine, Fennel and Chilli Pasta, preparation step 3: Toast the pine nuts in a dry pan for two minutes, watching them, until they colour. — Step 3. Toast the pine nuts in a dry pan for two minutes, watching them, until they colour.

Sardine, Fennel and Chilli Pasta, preparation step 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. — Step 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.

The finished sardine, fennel and chilli pasta. — Step 5. Finish with the pine nuts, lemon zest and parsley.

01 / 08

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓08 ↓