News, Culture & Society

Fettuccine with sardines, tomato & currants

Fettuccine with sardines, tomato & currants

Fettuccine with sardines, tomato & currants


60ml extra-virgin olive oil

12 sardine fillets

400g can chopped tomatoes

2 tbsp currants

1 tbsp balsamic vinegar

or vincotto

sea salt and black pepper

300g fresh fettuccine

  • Heat 1 tablespoon of the oil in a large nonstick frying pan over a high heat. Add the sardines, skin-side down, and cook for 1 minute. Turn and cook for a further 30 seconds. Remove and keep warm. Add the tomatoes, currants, balsamic vinegar, salt and pepper to the pan, bring to a simmer and cook for 3 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml cooking water. Add the pasta, sardines and reserved cooking water to the tomato mixture and toss to coat. Divide among bowls and sprinkle with pepper to serve, and a drizzle of remaining olive oil.


In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.