The Boat Cookbook by Fiona Sims

Author:Fiona Sims
Language: eng
Format: epub
ISBN: 9781472965691
Publisher: Bloomsbury Publishing
Published: 2019-06-30T16:00:00+00:00

Penne with sardines, saffron and pine nuts

Or pasta con sarde, as they call it in Sicily. Instead of fiddling around with fresh sardines, tinned fish works really well here. The combination of salt and sweet layered with nuts and laced with saffron is moreish, and I can’t get enough of it.

For 4

2 tbsp olive or rapeseed oil

1 small onion, peeled and chopped

50g tin anchovies, drained and chopped

1 tbsp sultanas

1 tsp fennel seeds

2 tbsp pine nuts

300ml water

1 tbsp tomato paste

pinch of saffron

2 x 120g tins sardine fillets in olive oil, drained

400g penne pasta

1 slice of bread, crusts removed, grated to make breadcrumbs

Bring a pan of salted water to the boil for the pasta. Heat the oil in another pan and soften the onion for 5 minutes. Add the anchovies and heat through until mostly ‘melted’, stirring regularly. Add the sultanas, fennel seeds and pine nuts, and cook for a couple of minutes. Add the water, tomato paste and saffron, and cook for 8 minutes. Add the sardines, breaking them up a bit, and heat through. Meanwhile, cook the pasta until al dente. Add the pasta to the sauce and stir in the grated bread. Let it sit for a couple of minutes for the flavours to mingle before serving.

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