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Maria Elia

Sardine, Tomato And Fennel Seed Spaghetti

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This recipe uses tinned sardines.

Ingredients

For the sauce

  • 3 tbsp extra virgin olive oil
  • ½ spanish onion, finely diced
  • 2 x garlic cloves, peeled, finely chopped
  • ½ tsp tomato puree
  • 1 x 400g/ 14 oz can italian plum vine tomatoes , crushed
  • Sea salt to taste
  • Olive oil
  • 1 tsp fennel seeds
  • 1 garlic clove, finely chopped
  • Pinch chilli flakes
  • 1 tin of sardines in olive oil
  • 150g/ 5 ½ oz dried spaghetti, cooked
  • 4 torn basil leaves
  • 1 handful rocket leaves
  • 30g/ 1½ oz shaved parmesan
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Method

  1. Start by making the tomato sauce. Heat the olive oil in a large pan, add the onion and garlic, cook until soft, approx 5 minutes. Add tomato puree and cook for a minute more.
  2. Add the tomatoes and their juices, season, bring to the boil, reduce heat and simmer for approximately 10 minutes or until the sauce has thickened.
  3. Heat a glug of olive oil in a frying pan, remove from heat and add garlic and fennel seeds, return to heat adding sardines, tomato sauce and chilli flakes. Cook for 2 minutes and season.
  4. Finish with a handful of torn basil leaves, add freshly cooked spaghetti, a glug of olive oil and fold through a handful of rocket. Serve topped with shaved parmesan.
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