Photo of Sicilian-style spaghetti by WW

Sicilian-style spaghetti

Points® value
Total Time
15 min
5 min
10 min
This Sicilian pasta classic is traditionally made with sardines and fresh fennel. This store-cupboard take is pulled together in minutes.


White pasta, dry

50 g, spaghetti

Pine nuts

½ tablespoon(s)

Fennel Seeds

½ teaspoon(s), level

Olives, in Brine

8 individual, halved


10 g

Tuna in spring water, drained

1 can(s), medium, drained, drained and flaked

Parsley, fresh

1 tablespoon(s), chopped, to serve


¼ zest(s) of 1, to serve


  1. Bring a pan of water to the boil, add the pasta and cook for 8-9 minutes until al dente. Drain, reserving 250ml of the pasta cooking water
  2. Set a nonstick frying pan over a high heat and toast the pine nuts for 2 minutes. Remove from the pan and set aside.Add the fennel seeds to the pan and toast for 1 minute, then add the olives, sultanas and a splash of pasta water. Bring to a simmer and cook for 2-3 minutes.
  3. Toss the pasta with the sauce, adding more pasta water if needed, then fold through the tuna and toasted pine nuts. Season to taste and serve topped with the parsley and lemon zest.


Swap the tuna for sardines, if you like. Drain and chop a 120g tin of sardines in brine, then add to the pasta in Step 3.