Sardine spaghetti with pine nuts and raisins recipe

Angela Hartnett
Fresh sardines provide a wonderful delicate flavour to this light pasta dish - No Unauthorized Use

Add a squeeze of lemon to cut through it with a touch of acidity if you want, and you could switch the pine nuts for almonds or add toasted breadcrumbs for extra crunch on top. I prefer to use fresh sardines flavour-wise: I think they’re more delicate – but tinned will do just as well.




  • 370g spaghetti
  • Olive oil
  • 2 cloves of garlic, finely chopped
  • 8 fresh sardine fillets, chopped into small pieces
  • 50g raisins
  • 1 glass of white wine
  • A handful of toasted pine nuts
  • 10g capers
  • A handful of flat leaf parsley


  1. Cook the spaghetti in a pan of salted boiling water as per packet instructions.
  2. Meanwhile, heat a splash of olive oil gently in a large frying pan, add the garlic and cook until soft but colourless, for about three minutes.
  3. Add the sardines and raisins to the pan and fry gently for a few minutes, then add the white wine and simmer until the sardines are cooked.
  4. Drain the pasta and add to the sardine mix, then toss in the pine nuts, capers and parsley.
  5. Add more olive oil, if needed. Serve immediately.