Tinned sardines & anchovies Olivando EVOO Scallion Tomato sauce Pine nuts Raisins Wild fennel
1
On a large pan soften the chopped scallion with the anchovies. Toss the raisins and pine nuts. Salt to taste and add some chili peppers.
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2
Add the tomato sauce and let everything simmer for 5 minutes. Drain the sardines and toss them in the sauce. Don't break them up too much.
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3
Drain the pasta 2 minutes before ready and finish cooking in the pan. Add some cooking water if needed. Finish with the wild fennel.
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4
Rinse and dry your squash. Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half and lightly salt.