Caramelised fennel & sardine fusilli
Prep
5 mins
Cook
20 mins
Servings
1
Difficulty
Medium
This is one of my favorite quick weeknight suppers when I want something that feels fancy but comes together in under thirty minutes. Caramelised fennel paired with tinned sardines might sound unusual, but trust me, the sweet, buttery fennel balances perfectly with the fish's natural richness. Sardines are packed with omega 3s, which are wonderful for heart health, and using tinned ones means there's zero fussing required. The whole dish costs just a few pounds and comes together faster than ordering takeaway, yet tastes like something you'd find at a proper restaurant.
Ella x
Ingredients
- 10 gramspine nuts
- 1 tspsunflower oil
- ¼ tspfennel seeds(lightly crushed)
- 1fennel bulb(small bulb fennel, very finely sliced, fronds reserved)
- 90 gramsessential fusilli((dried))
- 120 gramsessential sardines in spring water(drained)
- ½unwaxed lemon(zest and juice)
Detail level
Instructions
- 1
Toast the pine nuts in a large frying pan until golden, then tip into a bowl and set aside. Return the pan to a medium heat and add the oil. Add the fennel seeds and sizzle for 30 seconds, then add the fennel with a pinch of salt. Cook for 15 minutes, stirring regularly, until tender and caramelised.
- 2
Meanwhile, cook the fusilli in a pan of boiling, salted water, according to pack instructions, until al dente. Save a mugful of the cooking water before draining. Tip the pasta into the pan of fennel along with the sardines and lemon zest. Stir well, adding a glug of the pasta water to combine and coat. Mix in the lemon juice and pine nuts, then grind over plenty of black pepper. Serve scattered with the reserved fennel fronds.
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