In a large pan of salted boiling water, cook the pasta according to packet instructions.
Step 2
Meanwhile, slice the delicate fronds off the fennel and set aside to use as garnish. For the sauce, finely chop the remaining fennel bulb. Drain the oil from one tin of sardines into a large frying pan. Add the chopped fennel and fry for 5min until just beginning to soften. Add most of the pinenuts and fry for 30secs.
Step 3
Add the sardines from the drained tin, the mixed vine fruit or raisins and 300ml (1/2 pint) water – stirring to break up the sardines. Season and simmer for 5min.
Step 4
Drain the pasta, return to its empty pan and stir in the sauce. Check the seasoning and divide among four bowls. Top each portion with some of the oil and flaked sardines from the remaining tin, the reserved fennel fronds and pinenuts.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
