This quick and easy version of the classic Sicilian pasta dish is perfect fuel for your long runs and sardines come with a healthy dose of protein and vitamin B12.
- Pasta of your choice
- Pinch of saffron
- Olive oil
- 1/2 teaspoon fennel seeds
- 1 tablespoon fennel tops or dill
- 2 tbsp currants or raisins
- 1 tbsp fresh breadcrumbs
- 1 tbsp pine nuts
- 4 fresh sardines, filleted, or 1 tin of sardines
- Cook the pasta according to packet instructions.
- Meanwhile, soak the saffron in 4 tbsp hot water.
- Heat a tablespoon of olive oil in a large pan.
- Stir in the fennel seeds and cook for a few seconds.
- Add the sardines and cook for 2 to 3 minutes, breaking up the sardines with a spoon.
- Add the currants and the saffron with its soaking liquid.
- Splash in a little of the pasta cooking water, just enough to loosen the mixture to a sauce consistency. Simmer for five minutes. Test for salt and season if necessary.
- Toast the breadcrumbs in a dry frying pan, and set to one side.
- Use the same pan to toast the pine nuts.
- Chop the dill or fennel and stir it into the sauce.
- Mix in the drained pasta and serve sprinkled with crisp breadcrumbs and pine nuts.