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Pasta with Sarde in Saor Sardines

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 Albo baby sardines , drained and cut into 2cm pieces.
250ml Sabato tomato passata    
100g Pinoli pine nuts , toasted
70g raisins    
500g  or Rustichella fettucine     
Sea 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.

Meanwhile, 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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  • Albo Baby Sardines in Olive Oil

    Albo Baby Sardines in Olive Oil

    Delicate and moist sardines (“pilchardus”), from Galicia, on the Atlantic coast of Spain. Try with a pesto  and sherry vinegar  dressing.

    Albo Fisheries were founded in 1869 on the North Coast of Spain, and are one of the oldest companies in the Spanish canning industry. Albo use centuries-old fishing traditions and expertise and work with only the highest quality raw ingredients. All Albo products are processed and packed in oil on the day they are caught.

    Learn More
    106 -

  • Gohar Saffron Tips

    Gohar Saffron Tips

    Top-grade Iranian saffron tips. Bruise in hot liquid or dry roast for best intensity. Gohar Saffron tips are fine, even in size and deep red.

    Make a flavoursome saffron infused paella, risotto, tagine or seafood soup.

    Dairy and gluten free. Suitable for vegans. 

    Also available in a 10g box.

    Learn More
    106 -

  • Pinoli Pine Nuts

    Pinoli Pine Nuts

    Premium Pinoli pine nuts from Marlborough, New Zealand. These pine nuts are distinctively long, ivory-coloured and with a satiny surface and a crisp bite, a key characteristic of fresh pine nuts. Pinoli pine nuts are nutritious and very versatile, due to their subtle flavour, which intensifies when dry-toasted.

    Toss through pasta, grains or salads. Delicious in meat stuffing or rubs.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 500g bag and a 70g bag

    Learn More
    106 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    Late-harvest cold-pressed olive oil pressed from 75% Cornicabra and 25% Arbequina olives. Imbued with wonderful tropical fruit flavours.

    Also available in a 500ml bottle and 3 litre tin. 

    This product replaces the Romulo extra virgin olive oil 750ml. It is the same oil, which has been re branded from Romulo to Pons.

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    106 -

  • Sabato Tomato Passata Organic

    Sabato Tomato Passata ~ Organic

    The organic Sabato tomato passata is made with fresh organic ingredients. It comprises of a lightly cooked blend of southern Italian fresh tomatoes, basil and extra virgin olive oil. This can be added to many recipes that call for tomato.

    Dairy and Gluten-Free.

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    106 -

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