Pasta with Sardines and Fennel

Pasta with Sardines and Fennel

  1. Main course
  2. Serves 2
  3. Fish
  4. Ready in about 35 minutes


- Chef’s knife

- Chopping board

- Pan

- Frying pan


- Olive oil (4 tablespoons)

- Salt

- Pepper


1 onion

1 clove garlic

1 red chilli

2 fennel bulbs

30 gr pine nuts

60 gr raisins

6 fresh sardines

3-4 anchovy fillets

400 gr spaghetti

10 threads of saffron

2 tomatoes



Finely chop the onion, garlic clove and chilli pepper. Finely slice the fennel and cut the tomatoes into cubes. Bring a pan of salted water to the boil.


Place the saffron in a small espresso cup with luke-warm water. Clean the sardines; cut the heads off the sardines, flatten them with the palm of your hand and pull out the bones in one piece, cut them off by the tail (leaving the tail on). Rinse in cold water and dry them on a piece of kitchen paper.


Heat a frying pan over medium heat with 3 tablespoons olive oil, add the onion and sweat for 5 minutes. Add the garlic, pine nuts, anchovies and chilli pepper to taste and fry for 1 minute. Add the fennel and fry for 5 minutes.


Cook the spaghetti for about 7 minutes. Add the saffron, raisins and tomatoes to the fennel and fry for 3 minutes. Drain the spaghetti, reserving a cup of the cooking liquid. Return the spaghetti to the pan and add the fennel mixture, adding enough of the cooking liquid so that it’s not too dry. Season with salt and pepper.


Heat the frying pan over medium heat with 1 tablespoon olive oil. Season the sardine fillets with salt and pepper and fry for 30 seconds on each side. Divide the spaghetti between 2 plates, lay the sardines on top and serve immediately.



Pasta met sardientjes en venkel

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vis
  4. Bereidingstijd: ca. 35 minuten



- Koksmes

- Snijplank

- Pan

- Koekenpan



- Olijfolie (4 eetlepels)

- Zout

- Peper



1 ui

1 teentje knoflook

1 rode chilipeper

2 venkel

30 gr pijnboompitten

60 gr rozijnen

6 verse sardientjes

3  ansjovisfilets

400 gr (spelt)spaghetti

10 draadjes saffraan

2 tomaten




Snijd de ui, knoflookteentje en rode peper fijn. Snijd de venkel in dunne reepjes en tomaten in blokjes. Breng een pan met water en zout aan de kook.


Doe de saffraan in een klein espressokopje met lauwwarm water. Maak de sardientjes schoon. Snijd de koppen van de sardientjes af, druk ze plat met je vlakke hand, trek de graat er in een keer uit en snijd graatje voorzichtig los bij de staart

(laat staartje zitten). Spoel ze af met koud water en dep ze droog met keukenpapier.


Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie, voeg de ui toe en smoor 5 minuten. Voeg knoflook, pijnboompitjes, ansjovis en chilipeper naar smaak toe en bak nog eens 1 minuut. Voeg de venkel toe en bak nog eens 5 minuten.


Kook de spaghetti in 7 minuten beetgaar. Voeg de saffraan, rozijnen en tomaten toe aan de venkel en bak 3 minuten. Giet spaghetti af en bewaar een kopje kookvocht.

Doe spaghetti terug in de pan en voeg venkelmengsel toe, voeg indien nodig wat kookvocht toe en breng op smaak met zout en peper.


Verwarm de koekenpan op mediumvuur met 1 eetlepel olijfolie, bestrooi de filets van de sardientjes met zout en peper en bak ze 30 seconden aan elke kant.

Verdeel de spaghetti over 2 borden, leg de sardientjes er bovenop en serveer direct.






Sardines in saor

12 fresh sardines
flour for dusting
salt and pepper
60 ml olive oil, plus extra
2 onions
2 bay leaves
150ml white wine or rice vinegar
30 g-40 g sugar, or to taste
handful toasted pinenuts
handful sultanas
pinch of ground allspice

Get your fishmonger to fillet the sardines for you. If they are unable to, this is how to do it. Ensure that the guts have been removed. With the spine of the fish pointing up towards you, gently press the fish on a board to flatten. Now turn the sardine over and you should easily be able to pull out the centre bone. Try and remove any little pin bones. Rinse the fish under cold water and dry well on a clean tea towel.

Heat the olive oil in a frying pan over medium heat. Season the flour with salt and pepper. Dredge the sardines in the flour and fry in the hot olive oil until golden. Remove and drain on kitchen paper.

Slice the onions and fry gently with the bay leaves and allspice in a pan with 4 tablespoons olive oil for about 20 minutes until soft.

Add the sugar and vinegar to the onions, followed by the pine nuts and sultanas. Take a small dish and place a layer of the onions in the bottom.  Then layer the sardines on top. Repeat the process finishing with a layer of onions.

It's best to let this marinate in the fridge for a couple of hours before serving.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours