From Tin to Table: 5 Ways To Enjoy Tinned Fish

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Pasta Con le Sarde

This is a traditional Sicilian pasta recipe that was made to impress. It uses sardines and fennel, and is the ultimate comfort food.

Reputable Italian chef, Anna del Conte, once described the dish as "one of the greatest combinations of pasta and fish", and we think she knows best. 

Ingredients (for 4 people):

• 1/2 cup olive oil
• 1 small onion
• 1 fennel bulb (finely sliced, reserve fronds)
• 3 cloves garlic (minced)
• 1/2 cup white wine
• 1 tin anchovies
• 2 tins sardines
• 4 tbsp raisins
• 4 tbsp pine nuts
• 1 tsp fennel seeds (crushed)
• 1 sprinkle red chili flakes
• 1 lbs. pasta
  
• Salt and pepper (for seasoning)

Instructions:

1. In a large skillet, warm up olive oil over medium-heat. Sauté onion and fennel for 5 mins. and add garlic, salt, and pepper.
2. Cook over medium-heat until ingredients soften, and add white wine. Continue to cook for 5 mins. before adding anchovies and sardines. Break them down with a wooden spoon. Add the raisins, pine nuts, fennel seeds, and chili flakes. Turn down heat and continue to cook. Stir every minute. 
3. Meanwhile, boil pasta until al dente. Drain, but reserve a cup of the pasta water.
4. Add the drained pasta to the sardine mixture. Add a splash of the cooking pasta if the sardine mixture is dry. Drizzle over a little olive oil and serve with the fennel fronds.
5. Enjoy!