I love the flavor of anchovies, sardines and other small fish. The hubs on the other hand detests those flavors and smells. As such, I can only enjoy these dishes on my own and usually cook them when the hubs is away at work. I usually don’t make an extra effort to gather ingredients to make dishes like this pasta. I only cook them when I happen to have the ingredients around.
This dish usually happens when I have extra fennel lying around. Sardines, currants (or raisins, usually for baking), and onions are staples in my kitchen. Sardines usually come in a can and as such keep for long periods of time. I usually have a can or two for the days when I am alone and can enjoy them atop some toast with avocado. Sardines are also a good source of omega-3s and are a good weight loss food – so I’ve been told.
Pasta with fennel, sardines, and currants is a traditional Italian pasta dish. It usually also involves breadcrumbs and anchovies, but I didn’t have all those other ingredients on hand so I made do with what I had. There are also many variations of the dish but I decided to keep it simple…basically I was lazy.
The recipe below serves one – me, the lone eater of sardines in the house. 🙂
Pasta with Fennel, Sardines, and Currants
- Pasta of choice, enough for one, cooked according to directions on the packet (I used whole-wheat spaghetti)
- About 10-15 fennel slices (thinly sliced using a mandolin or knife), you can add more if you would like. You can save the top part of the fennel for garnishing.
- 1/4 onion, diced OR one large shallot, diced
- 1/2 teaspoon chilli flakes (optional)
- 1/4 cup dried currants or raisins
- 1/2 cup white wine
- 1 sardine, from can
- Salt and pepper, to taste
- Olive oil
- Cook pasta according to directions on packet. Drain and set aside.
- Heat oil in medium-sized saucepan, add onion and chilli flakes (if using) and saute onions till translucent (about 3 minutes).
- Add in sardine, and break sardine apart into small pieces.
- Add in fennel and saute for another 2-3 minutes.
- Add in currants and then the white wine. Allow wine to bubble and reduce.
- Stir in cooked pasta and season with salt and pepper, to taste.
- Serve immediately.