Sardine bucatini

Name: Sardine bucatini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 150 g No.1 Bucatini (or spaghetti or linguine if preferred); 1 bulb/s fennel, trimmed; 120 g can sardine all’olio; 2 clove/s garlic, thinly sliced; 1 tbsp nonpareille capers, drained; 400 g cherry tomatoes, halved; 90 g pack wild rocket; ½ unwaxed lemon, zest and juice; 1 tbsp extra virgin olive oil, or more to taste

Rethink canned fish with this elegant and flavourful pasta that comes together in minutes.

0 out of 5 stars(0) Rate this recipe

HealthyLow in saturated fatSource of fibreSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g No.1 Bucatini (or spaghetti or linguine if preferred)
1 bulb/s fennel, trimmed
120g can sardine all’olio
2 clove/s garlic, thinly sliced
1 tbsp nonpareille capers, drained
400g cherry tomatoes, halved
90g pack wild rocket
½ unwaxed lemon, zest and juice
1 tbsp extra virgin olive oil, or more to taste

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain and reserve a cup of cooking water.
Meanwhile, finely shred the fennel (ideally using a mandoline). Drain the oil from the sardine can into a large frying pan set over a medium heat. Add the garlic, capers and most of the fennel, then cook for 5 minutes until softened. Stir in the tomatoes, pop the lid on and cook for 5-6 minutes more until the tomatoes burst and become saucy
Roughly chop half the rocket and add to the sauce with the sardines. Add the cooked pasta and a splash of cooking water, then mix everything together until emulsified and glossy.
Place the remaining fennel and rocket into a large bowl with the lemon zest and juice, then drizzle with the extra virgin olive oil and season. Divide the pasta between 2 bowls and serve with the lemony salad on top, lightly tossed through or on the side.

Cook’s tip

If you have an open bottle of white wine in the fridge, elevate the dish by adding a splash to the pan after you cook the fennel, letting it bubble away before you add the tomatoes.

Typical values per serving when made using specific products in recipe