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Sicilian-style sardine spaghetti recipe

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This twist on a classic spaghetti recipe perfectly captures Sicilian cuisine, combining rich sardines with sweet raisins and buttery pine nuts, finished with fresh herbs and zingy lemon zest. Better still, this tasty bowl of Mediterranean goodness is ready in just 15 minutes. See method

Serves 2
Takes 15 mins
611 calories / serving
Healthy
Dairy-free

Ingredients

1 tsp olive oil
40g breadcrumbs
10g fresh parsley, finely chopped
150g wholewheat spaghetti
2 x 120g tins sardines in oil, drained (2 tsp oil reserved), backbones removed and flesh thickly flaked
1 small onion, finely diced
½ tsp crushed chillies
40g raisins
3 tbsp white wine (optional)
20g pine nuts, toasted (optional)
½ lemon, zested and juiced

Source of vitamin B1, which supports the normal function of the heart

Each serving contains

Energy
2575kj
611kcal 31%
Fat
19g 27%
Saturates
3g 17%
Sugars
20g 22%
Salt
1.3g 22%

of the reference intake
Carbohydrate 81.7g Protein 32.9g Fibre 10.3g

Method

Heat the oil in a large frying pan over a medium heat and fry the breadcrumbs for 3 mins, stirring, until golden and crisp. Season with black pepper, stir in most of the parsley and set aside.
Bring a large pan of water to the boil and cook the pasta to pack instructions. Drain (reserve 3 tbsp of the cooking water); set aside.

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Meanwhile, add the reserved oil from the sardine tin to the frying pan and heat over a low heat. Add the onion and chillies and cook for 8 mins. Stir in the raisins and wine (if using), and sizzle for 1 min or until the liquid has almost evaporated.
Stir in the sardines and pine nuts (if using), and cook for 2 mins to heat through. Add the lemon juice.
Add the pasta, the reserved cooking water and remaining parsley. Cook for 1-2 mins to warm through; season. Divide between 2 plates and top with the parsley breadcrumbs and lemon zest.