Spaghetti with sardines
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Easy
- February 2015

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Serves 4
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Hands-on time 30 min
Raisins add a taste of Sicily to this easy sardine pasta recipe.
Nutrition: per serving
- Calories
- 758kcals
- Fat
- 24.9g (4.8g saturated)
- Protein
- 39.6g
- Carbohydrates
- 89.8g (22.4g sugars)
- Fibre
- 5g
- Salt
- 0.4g
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Ingredients
- 35g pine nuts
- 2 tbsp olive oil
- 500-600g fresh sardines, filleted (see tip)
- 2 shallots
- 45g raisins
- 100ml white balsamic vinegar (Belazu, from large supermarkets), plus extra 100ml white wine
- 20g sugar
- 400g spaghetti
- Handful fresh parsley
Method
- In a dry frying pan, toast the pine nuts over a medium heat until golden, then set aside. Wipe the pan clean and heat 1 tbsp of the olive oil. Add the sardine fillets, season with salt and pepper and fry for 1-2 minutes on each side, then remove to a large bowl.
- In a clean pan, heat the rest of the oil. Finely slice the shallots, then fry gently for 8-10 minutes until soft. Add the raisins, cook for 2 minutes, then add the pine nuts, vinegar, white wine and sugar. Boil for 15 minutes or until reduced and syrupy. Taste and season, then pour over the sardines.
- Meanwhile, cook the pasta according to pack instructions, reserving some pasta water.
- Drain and toss the pasta through the sardines, mix well and add a splash of pasta water to loosen – but don’t make it too wet. Taste and season with salt, pepper and more vinegar if necessary. To serve, stir through chopped fresh parsley.
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delicious. tips
Sardines are bony so ask the fishmonger to debone them. You could use 300g fresh mackerel fillets instead.
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