Gluten Free Fettuccine with Sardines & Onions

Cook time 30 minutes
Servings 2


250g gluten free fettuccine

6 sardine fillets, cleaned

3 small or 2 large red onions, cut into 2cm thick rounds

1 tbsp sugar

50g fresh gluten free breadcrumbs

¼ tsp dried chilli flakes

3 sprigs of parsley, stalks finely chopped and leaves roughly chopped

80ml extra virgin olive oil

Salt & pepper

Gluten Free Fettuccine with Sardines & Onions


Preheat the oven to 180C.

Line a tray with baking paper and drizzle with a little oil and sprinkle with a half the sugar and a pinch of salt and pepper. Arrange onions on top and drizzle a little more oil and remaining sugar, salt and pepper. Roast in the oven for 15-20 minutes or until they have softened and are slightly caramelised.

Bring a large pot of salted water to the boil.

Heat 40ml of the olive oil in a pan over a medium heat and add the breadcrumbs. Cook stirring regularly until they are golden brown. Drain on some paper towel and reserve for later.

Cook the pasta in a pot of salted boiling water for 6-7 minutes or until al dente.

While pasta is cooking, wipe the pan clean and add the remaining oil. Cook the sardines for 30 seconds skin-side down and then add the caramelised onions, chilli and parsley stalks, tossing everything together (it’s ok if the sardines break up). Add the drained pasta and some of the starchy pasta water from the pot and toss everything together then fold through parsley leaves.

Serve pasta with a sprinkle of the toasted breadcrumbs.