Dive into a Sicilian sensation with this irresistible pasta dish! Sweet raisins, spicy chilli flakes, crunchy pine nuts, and salty sardines come together with tender broccoli and aromatic fennel for a flavour explosion. Plus, sardines are packed with omega-3 fatty acids, making this a deliciously healthy choice!
stalks halved if very large
salted or good-quality canned sardines in oil
juice and zest
Bring a large pan of water to the boil. Add a splash of extra virgin olive oil, then add the bucatini. Cook the pasta according to package instructions, adding the purple sprouting broccoli for the final 5 minutes of cooking time.
While the pasta cooks, thinly slice the red onions, thinly slice the garlic cloves, and very thinly slice the small fennel bulb.
Meanwhile, gently heat 4 tablespoons of extra virgin olive oil in a large pan. Add the sliced red onions and sliced garlic, and cook slowly for 2 minutes. Add the sliced fennel and cook for another 2 minutes, until softened. Flake the sardines into the pan and stir for a few more minutes to break them up and combine with the vegetables.
Drain the pasta and broccoli, then tip them into the pan with the sautéed vegetables and sardines. Add the pine nuts, raisins, and the juice of half a lemon. Toss everything together well to ensure the pasta absorbs the oil and flavours. Season generously with black pepper.
Serve immediately, scattered with the zest of half a lemon and a pinch of chilli flakes.
For an extra layer of flavour, toast the pine nuts lightly in a dry pan before adding them to the pasta.
If you prefer a milder flavour, use less chilli flakes or omit them entirely.
This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days.