PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL

Pasta with pine nuts, broccoli, sardines & fennel image

A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish

Provided by John Torode

Time 30m

Number Of Ingredients 11

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Ingredients

4 tbsp extra-virgin olive oil , plus a splash
500g bucatini or long pasta, like spaghetti
500g purple sprouting broccoli , stalks halved if very large
2 red onions , sliced
4 garlic cloves , thinly sliced
1 small fennel bulb , very thinly sliced
50g salted sardine , or good-quality canned sardines in oil
25g pine nut
25g raisin
juice and zest ½ lemon
chilli flakes

Steps:

Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.

Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium