Spaghetti with sardines, fennel and pangrattato

It’s the oiliness of our Sardines in South Australia which really lends itself to an amazing pasta. It’s rich meaty flavour really shines through when sautéed with fennel and tossed through spaghetti.

by Paul Baker

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4-6

Download recipe card (PDF 351.7 KB)

Ingredients

• ⅓ cup olive oil
• 1 cup fresh breadcrumbs
• 1 lemon, zested
• 1 medium fennel bulb, diced and fronds chopped
• 1 large red onions, diced
• 2 cloves garlic, sliced
• 1kg Sardines, filleted, boned and chopped
• ¼ cup pine nuts, toasted
• ¼ cup currants
• 8 threads of saffron
• 1 cup fish stock
• ½ cup flat leaf parsley, chopped
• 500g pack dried spaghetti
• Salt flakes and freshly ground black pepper

Method

1. For the pangratatto, heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add breadcrumbs and toast for up to 5 minutes until golden. Drain on absorbent paper and allow to cool. Mix lemon zest through crumbs and set aside.
2. Heat remaining olive oil in a large heavy-based frying pan over a medium heat. Add fennel, onions and garlic and cook for up to 10 minutes until just golden. Add chopped Sardines and cook for 1 – 2 minutes. Stir in pine nuts, currants and saffron. Add stock and season to taste. Combine well.
3. Meanwhile, bring a large pot of water to the boil, adding a good pinch of salt. Cook pasta following pack instructions, then drain. Return pasta to same pan, add Sardine sauce, parsley and half the chopped fennel fronds, tossing to combine. Season to taste.
4. To serve, sprinkle with reserved pangratatto and remaining fennel fronds.