Prep time:        15  mins

Cooking time:  15-20 mins

Serving:            4 people

*Modify for Low Fodmap:

  • Max 13g of currants (per serve) to be low fodmap
  • Swap Sherry Vinegar for Balsamic or Apple Cider
  • Swap Garlic for garlic infused olive oil
  • Use Fodmapped For You Chicken Stock 

You will need

  • 2 handfuls of currants 
  • 80ml sherry vinegar 
  • 500g Barilla GF Spaghetti 
  • 140ml extra virgin olive il 
  • 2 large cloves of garlic - finely sliced
  • 1 small red chilli - finely sliced 
  • 1 tbsp. capers, chopped over 
  • Salt Flakes 


  • Freshly ground black pepper 250g quality sardines in olive oil - drained 
  • 1 handful of small shiraz grapes (optional)
  • 100ml of Reisling white wine 
  • 100g pine nuts - toasted 
  • 1 handful mint leaves 
  • 1 handful of parsley leaves 

Step 1

Place the currants and sherry vinegar in a small saucepan, bring to the boil, then take off the heat.  Set aside and allow the currants to plump up a little in the vinegar as they sit for about 10 minutes. Cook the pasta in plenty of boiling salted water until just al dente – keep the pasta on the firmer side as it will cook more in the sauce.


Step 2

Meanwhile, in a large, wide-based pot or sauté pan over high heat add 100ml of olive oil and fry the garlic, chilli and capers until fragrant. Add the sardines, currants in vinegar, and grapes if using.  Season and cook for about one minute, breaking up the sardines a little and stirring as you go. Add the wine and bring to a simmer and cook for about 30 seconds. Add the pine nuts.


Step 3

Drain the pasta, reserving some of the hot pasta water. Add the cooked pasta to the sardine pan along with a splash of pasta water. Bring back to a simmer and toss through. Add the herbs and simmer in the liquid for a minute or so, tossing through a few times. As the sauce reduces and emulsifies it will start to cling to the pasta, add more pasta water if it dries out too much. Gloss with 40ml of olive oil and toss just before you serve.


Step 4

Divide amongst individual bowls or take to the table in a large share bowl and serve immediately.


Currants and pine nuts go so well with sardines, just perfect with an agrodolce dressing on some quickly grilled fillets or in this quick but elegant pasta dish.