Tested till perfect Pasta with Fennel, Sardines, Anchovies and Pinenuts

Pasta with Fennel, Sardines, Anchovies and Pinenuts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cupgolden raisingolden raisins
  • 1 1small fennel bulbfennel bulbs
  • 4 4anchovy filletanchovy fillets
  • 1/2 cup 1/2cupchopped fresh Italian parsley
  • 4 4garlic clovegarlic cloves, minced
  • 1 tsp 1tspgrated lemon rind
  • 8 8fresh sardines, dressed (about 1 pound)
  • 1/4 cup 1/4cupall-purpose flour
  • 3 tbsp 3tbspextra virgin olive oil
  • 1 1finely chopped oniononions
  • 1/4 cup 1/4cuppine nutpine nuts
  • 1 pinch 1pinchsalt
  • 12 oz 12ozbucatini pasta, or other thick long pasta
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In small bowl, soak raisins in hot water; set aside.

Cut top stems off fennel, reserving feathery greens. Cut lengthwise into quarters.

In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool.

Cut into 1/2-inch (1 cm) cubes and place in separate bowl.

Using chef's knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside.

Dredge sardines in flour.

In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.

Add onion to skillet; cook for 4 minutes or until starting to colour.

Add pine nuts and drained raisins; cook for 1 minute, stirring frequently.

Add salt and fennel mixture; cook over medium heat for about 10 minutes or until fennel and onion are very tender.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

Drain and add to skillet; toss to coat with sauce.

Place in large serving bowl, arrange sardines around edge.

Sprinkle with reserved feathery greens.

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