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Pasta with Sardines

From The 30-minute Cook: The Best of the World's Quick Cooking (Penguin cookery books)
Cookbook
Author(s): Nigel Slater, Juliet Dallas-Conte, Kevin Summers
Page 108
Cuisine: Italian
Course: Main Courses
Ingredients:
  • tinned sardines in olive oil (8 oz)
  • fennel bulbs, with fronds (3 oz)
  • thin dried pasta, e.g. bucatini (10 oz)
  • 1 medium onion
  • 4 tablespoons olive oil (1/4 cup)
  • 2 pinches saffron threads
  • 4 tablespoons pine nuts (1/4 cup)
  • 3 tablespoons sultanas
  • 4 anchovy fillets
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1 reviews, average rating 5.0 / 5
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wester

16 years ago
★ ★ ★ ★ ★ 5/5
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A heavily bastardized and therefore much easier to make version of a Sicilian pasta dish (I have seen a much more complicated dish with exactly the same ingredients in The Silver Spoon, I suppose that's the original). A wonderful and very unusual combination of flavors and textures.

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