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Pasta with Sarde in Saor Sardines

Pasta with Sarde in Saor Sardines

Serves 4–6

 

½ tsp Gohar Saffron Tips

1 small fennel bulb

1 onion, finely chopped
2 Tbsp Extra Virgin Olive Oil (EVO)

2 tins of Albo Baby Sardines , drained and cut into 2cm pieces.
250ml Sabato Tomato Passata ~ Organic
100g Pinoli Pine Nuts , toasted
70g seedless raisins
500g Rustichella Spaghetti  or Rustichella Fettucine
Salt and freshly ground black pepper
½ lemon, juiced


Soak saffron in 1 tsp of water. Blanch fennel in boiling water, drain then slice the fleshy layers finely. Heat EVO in a large frying pan, and sauté onion and fennel for 2-3 minutes until tender. Add sardines, passata, pine nuts, raisins and saffron. Mix well, then take off the heat.

Bring a large pot of well salted water to the boil and cook the pasta until al dente (5-10 minutes). Drain, reserve ½ cup of pasta water, and keep hot. Return sauce to the heat, add lemon juice. Simmer for 5-10 minutes, stirring gently. Thin the sauce with reserved pasta water, if necessary.

Place pasta on a serving dish, and toss through the sardine sauce. Serve and enjoy. 

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