Sardines are a small herring with blue-green skin. They are common in Mediterranean recipes such as this one.

400g sardine fillets

60g raisins

60g pine nuts

1 large fennel bulb, trimmed and washed

2 onions

1 can of chopped tomatoes (400g)

400g spaghetti

olive oil

salt and pepper

1. Place the fennel in boiling salted water and cook until slightly tender. Remove the fennel from the water, drain and chop coarsely once cool.

2. Gently fry the onions in a pan over a medium heat until they start to brown.

3. Add the softened fennel, raisins, pine nuts and half the sardine fillets (mashing them up a little as they cook for a couple of minutes).

4. Then add the chopped tomatoes and place the remaining sardine fillets on top, drizzle with extra-virgin olive oil and cook slowly for another 10 minutes. At this stage you want the sardine fillets to cook whole, not to become combined with the sauce. Season to taste.

5. Meanwhile, add the spaghetti to the fennel water and cook. Place the spaghetti in a large serving dish and pour over the sauce. Garnish with some sprigs of the fennel tops and serve.

Recipe courtesy of Taste Italia Magazine.

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