Sardine and Fennel Spaghetti

Charmaine Lu -
  • 175g spaghetti
  • 120g tin of sardines in chilli oil
  • 1 thinly sliced fennel bulb
  • 2 sliced garlic cloves
  • 1 lemon, zest and juice
  • 1 tbsp chopped capers
  • Chopped parsley
  • Olive oil, to drizzle
  • Cook the spaghetti in boiling salted water until al dente, then drain. Meanwhile, add the oil from the sardine tin to a frying pan and fry the fennel, lemon zest and garlic for 10 mins until the fennel is softened.
  • Drain the spaghetti (reserve a splash of cooking water) and tip the sardines and tin juices into the fennel. Break the fish up with a wooden spoon, stir through the capers, parsley, 2 tbsp of lemon juice and the drained pasta. Season well, loosen with a splash of cooking water, and serve with more parsley, black pepper and a drizzle of olive oil.
15 mins
2 serving