Penne with Anchovies, Fennel and Pinenuts

A deliciously light pasta that will have you dreaming of an Italian summer.


2 tablespoons olive oil
2 cloves of garlic, quartered
500g San Remo Penne
½ fennel bulb, chopped finely
½ red onion, diced finely
1 tin anchovies
100g pinenuts
250g cherry tomatoes
1 cup of light, dry white wine (we recommend: Seppeltsfield 2018 Barossa Vermentino)
Pinch of saffron
250g sardines, butterflied
Handful of fresh rocket
150g of breadcrumbs


Cook San Remo Penne pasta in boiling water until al dente. To a medium-hot pan, add olive oil, fennel, garlic and fennel. Cook until softened. Then, add anchovies and pinenuts and allow to sauté for 3-5 minutes, until anchovies have dissolved.

Chop cherry tomatoes in half and add to the pan with white wine (we’re paring this dish with Seppeltsfield 2018 Barossa Vermentino – perfect for seafood), saffron and sardines. Add pan lid and allow to steam for a few minutes, until sardines are cooked.

Add penne and rocket to the pan and stir through. Top with breadcrumbs.

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