This classic brings bold Mediterranean flavor to the table with the help of a single tin. Think: briny sardines, sweet currants, soft onions, and toasted pine nuts—all swirled through pasta in a sauce that's deeply savory but bright with lemon and herbs. It’s the kind of pasta you crave after sunset with a chilled glass of white.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 3–4
What You’ll Need
Seafood & Pantry
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1 tin Real Conservera Española Small Sardines with Lemon in Olive Oil
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2 oil-packed anchovy fillets (we use Lata Anchovy Fillets in Olive Oil)
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¼ cup dry white wine
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2 tbsp currants or raisins
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Small pinch of saffron (optional)
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¼ tsp ground fennel seed (optional)
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1 tbsp olive oil (plus more for finishing)
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2 tbsp pine nuts, toasted
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200g dried pasta (bucatini, spaghetti, or linguine all work well)
Fresh Ingredients
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1 cup yellow onion, diced
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1 cup fennel bulb, thinly sliced
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2 tbsp minced fennel fronds (plus extra for garnish)
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1 clove garlic, minced or micro-planed
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Small pinch of hot pepper flakes
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3 tbsp fresh parsley, chopped
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Juice from half a lemon
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Salt, to taste
How to Make It
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Soak the Currants
Warm the white wine until steaming. Stir in the currants and saffron (if using) and set aside to steep while you prep the rest. -
Get the Pasta Going
Bring a large pot of salted water to a boil. -
Build the Base
In a skillet, heat the oil from the sardine tin over medium heat. Add diced onion, sliced fennel, and fennel seed (if using). Add 1 tbsp water and a pinch of salt. Cover and cook for 5 minutes to soften. Uncover and continue cooking for another 5 minutes, stirring occasionally, until the vegetables are soft and just beginning to caramelize. -
Layer the Flavor
Add garlic, hot pepper flakes, and anchovy fillets. Stir until the anchovies melt into the mixture. Add the wine-soaked currants (including the liquid), scraping up any browned bits. Simmer until most of the liquid has evaporated. -
Add the Sardines
Gently stir in the sardines, reserving a few whole fillets for garnish. Remove the pan from heat while the pasta finishes. -
Toss It All Together
Cook your pasta until just al dente. Drain and reserve 1 cup of the pasta water. Add the pasta to the skillet with ¼ cup of the reserved water. Toss over medium-high heat until everything is glossy and the sauce clings to the noodles. Stir in the lemon juice, olive oil, fennel fronds, and parsley. Taste and season with salt. -
Finish and Serve
If the pasta looks dry, add another splash of pasta water or olive oil. Garnish with the reserved sardine fillets, toasted pine nuts, and a few sprigs of fennel frond.
Why It Works
The anchovies melt into the base to add depth and umami, while the lemony sardines bring brightness and richness. Sweet currants and savory pine nuts create that signature sweet-savory balance Mediteranean cooking is known for.
Tip
If using sardines in plain olive oil, add a bit of lemon zest when you stir them in to mimic the citrusy edge.
Let us know how you serve yours—and don’t forget to tag @get.lata so we can see your creation!
