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Recipe by @swarnika_
When you’re stuck at home but your mind is in Italy, give this adaptation of the classic Sicilian fennel pasta recipe a try. It has fennel, raisins, pine nuts, and is finished off with a generous sprinkle of toasted breadcrumbs. The star of this dish are the Wild Planet Sardines in Extra Virgin Olive Oil.
Recipe by @swarnika_
When you’re stuck at home but your mind is in Italy, give this adaptation of the classic Sicilian fennel pasta recipe a try. It has fennel, raisins, pine nuts, and is finished off with a generous sprinkle of toasted breadcrumbs. The star of this dish are the Wild Planet sardines in Extra Virgin Olive Oil.
Fennel and Sardine Pasta
8oz Linguini, cooked in salted water according to package instructions
1 pack Wild Sardines in Extra Virgin Olive Oil from Wild Planet
½ cup olive oil
1 shallot, diced
1 fennel bulb, diced (remove stalk and fronds)
2 tbsp tomato paste
1/3 cup white wine
¼ cup raisins
¼ cup pine nuts, toasted
½ cup breadcrumbs
Salt, pepper to taste
Heat 2tbsp olive in a large pan and toast the breadcrumbs until golden. Keep aside.
Heat the rest of the olive oil in the pan. Add shallots and fennel and season with salt. Cook until translucent.
Add tomato paste and cook for a minute. Add the white wine and cook for two minutes.
Add the drained sardines and break them apart gently with a spatula and stir it in the sauce. Add in the raisins and cook for another 2 minutes.
Add the drained pasta and toss with the sauce. Cook for two minutes adding some of the reserved pasta water as needed. Adjust salt and pepper to taste.
Add in the toasted pine nuts.
Serve sprinkled with toasted breadcrumbs and a few fennel fronds.
8oz Linguini, cooked in salted water according to package instructions
½ cup Olive oil
1 Shallot, diced
1 Fennel bulb, diced (remove stalk and fronds)
2 Tbsp Tomato paste
1/3 cup White wine
1 (4.4oz) can of Wild Planet Wild Sardines In Extra Virgin Olive Oil
¼ cup Raisins
¼ cup Pine nuts, toasted
½ cup Breadcrumbs
Salt & pepper to taste
Heat 2 Tbsp olive in a large pan and toast the breadcrumbs until golden. Set aside.
Heat the rest of the olive oil in the pan. Add shallots and fennel and season with salt. Cook until translucent.
Add tomato paste and cook for a minute. Add the white wine and cook for two minutes.
Add the drained sardines and break them apart gently with a spatula and stir it in the sauce. Add in the raisins and cook for another 2 minutes.
Add the drained pasta and toss with the sauce. Cook for two minutes adding some of the reserved pasta water as needed. Adjust salt and pepper to taste.
Add in the toasted pine nuts.
Serve sprinkled with toasted breadcrumbs and a few fennel fronds.
