Pasta with pine nuts, broccoli, sardines & fennel

10-30 minutes 30-60 minutes 6 servings 600 kcal or less bbc1 canned fish cook authentic sicilian fish spaghetti good for you judges low calorie mains masterchef pasta five a day quick sicilian sicily skills storecupboard television tinned fish tv vitamin c

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Source

Ingredients

4 tbsp extra-virgin olive oil , plus a splash

500g bucatini or long pasta, like spaghetti

500g purple sprouting broccoli , stalks halved if very large

2 red onions , sliced

4 garlic cloves , thinly sliced

1 small fennel bulb , very thinly sliced

50g salted sardine , or good-quality canned sardines in oil

25g pine nut

25g raisin

juice and zest ½ lemon

chilli flakes

Method

Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.

Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.

Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.