Spaghetti with Sardines, Caramelised Fennel & Onions
A super-quick weekday night dinner made by mainly staple store-cupboard ingredients. The fennel is the only fresh ingredient you will need on hand.
Servings Prep Time
4generous 10minutes
Cook Time
15minutes
Servings Prep Time
4generous 10minutes
Cook Time
15minutes
Ingredients
For garnishing – optional
Instructions
  1. Slice the fennel bulb thinly.
  2. Boil water for the pasta in a large pan. Add salt, and the pasta. Bring the pan back to a boil and set the timer on for “al dente” timing as per the packet instructions.
  3. Meanwhile, drain out the olive oil from the sardines into a frying pan. Add a little more olive oil to the pan and put on medium heat.
  4. Add the sliced onion and cook on medium heat until golden. Add the sliced fennel and continue to fry for another 4-5 minutes until the fennel is soft and slightly brown. Add the chilli flakes and keep the heat on low.
  5. As soon as the pasta timer goes off, drain the pasta, but reserve a cup of the pasta water.
  6. Add the drained pasta, and about ½ cup of the reserved water to the pan containing the fennel & onion. Allow the juices to bubble for 2-3 minutes until the water has reduced and formed a thick coating on the spaghetti strands, and the pasta is perfectly cooked.
  7. Break the sardines into small chunks and add to the pasta and add the juice and zest of the lemon.
Recipe Notes

 

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