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Sardine, Tomato And Fennel Seed Spaghetti

This recipe uses tinned sardines.


  • 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


  • 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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