Egg Vermicelli with Sardines
Egg Vermicelli with Sardines
A quick and easy pasta recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Sauteing
  • Yield 4 servings
  • 500 grams egg vermicelli
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh breadcrumbs
  • 1 brown onion, finely diced
  • 1 large garlic clove, finely chopped
  • 1 large fennel bulb, finely chopped
  • 2 ripe tomatoes, finely chopped
  • 2 tablespoons tomato paste
  • 8 anchovy fillets
  • Large pinch of saffron, soaked in 2 tablespoons hot water
  • ¼ cup raisins
  • ½ cup toasted pine nuts
  • 15 fresh sardines, bones removed
  • ¼ cup chopped parsley
  • Salt and pepper
  1. Cook pasta according to packet directions. To toast breadcrumbs, in a medium sized frypan add 1 tbsp olive oil and breadcrumbs, season with salt and pepper and toss for 4-6 minutes until golden in colour. Take off heat and drain on a paper towel.
  2. For the sauce, fry onion, garlic and fennel in 1 tbsp olive oil for 10-13 mins or until soft. Then add in tomatoes and tomato paste and cook for a further 5 minutes. Add anchovies and saffron (together with the liquid) and cook for 2 mins with constant stirring. Finally add raisins and pine nuts and some hot water to loosen the mixture.
  3. In a separate frypan, fry off sardines and season with salt and pepper. Drain pasta and add to sauce. Top with crisp sardines, toasted breadcrumbs and parsley.

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