pasta with fennel, sardines, and currants

pasta with fennel, sardines, and currants

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

Serves 1


  • 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


  1. Cook pasta according to directions on packet. Drain and set aside.
  2. Heat oil in medium-sized saucepan, add onion and chilli flakes (if using) and saute onions till translucent (about 3 minutes).
  3. Add in sardine, and break sardine apart into small pieces.
  4. Add in fennel and saute for another 2-3 minutes.
  5. Add in currants and then the white wine. Allow wine to bubble and reduce.
  6. Stir in cooked pasta and season with salt and pepper, to taste.
  7. Serve immediately.

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