Recipe by Fish4Ever
This is a corruption of the classic Sicilian pasta al sardes (sardines) dish which probably dates back to the Arabic period of the island when pasta was first brought to Italy (long before Marco polo so it was not from China but from the Arabs) and pre-dating of course the discovery of Pomodoro (tomatoes) from the new World! The classic dish uses wild fennel and fresh sardines.
Preparation time: 15 minutes
Organico spaghetti – enough for four people (400g)
2 tins of Fish4Ever Sardines
1 Fennel chopped up
50g of raisins
50g of pine nuts
1 large onion or 2 small
2 cloves of garlic
Sprinkling of chilli
- Drain olive oil/lemon from sardines can into a pan, add chilli and onion sliced into thin strips and fennel (in bite-sized pieces), including the leafy parts. Fry and stir for three or four minutes, maybe adding water or a little white wine to keep it from sticking.
- Now add garlic, pine nuts, raisins, chopped black olives and cook for a further three minutes.
- Finally add sardines to warm up with generous portions of roughly chopped parsley. Break sardines up a bit, into pieces, but don’t mash or spoil for maybe a minute.
- Boil spaghetti until al dente (with a bit of bite!).