Reviews        Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0          

Back to Pasta with Fennel, Sardines, and Pine Nuts All Reviews for Pasta with Fennel, Sardines, and Pine Nuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pasta with Fennel, Sardines, and Pine Nuts Credit: James Baigrie Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound penne, trenette, or other short pasta 2 tablespoons extra-virgin olive oil 1/4 cup pine nuts 1 onion, finely chopped 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds 4 garlic cloves, finely chopped 1 teaspoon coarse salt Freshly ground pepper 2 cans (3.75 ounces each) sardines packed in olive oil Grated zest and juice of 1 lemon, plus 1 lemon for serving

Gallery Pasta with Fennel, Sardines, and Pine Nuts Credit: James Baigrie

Recipe Summary Servings: 4

Pasta with Fennel, Sardines, and Pine Nuts      Credit: James Baigrie  

Pasta with Fennel, Sardines, and Pine Nuts

Credit: James Baigrie

Pasta with Fennel, Sardines, and Pine Nuts

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound penne, trenette, or other short pasta 2 tablespoons extra-virgin olive oil 1/4 cup pine nuts 1 onion, finely chopped 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds 4 garlic cloves, finely chopped 1 teaspoon coarse salt Freshly ground pepper 2 cans (3.75 ounces each) sardines packed in olive oil Grated zest and juice of 1 lemon, plus 1 lemon for serving

Directions

Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.

Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.

Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.

Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.

Reviews

 Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0        

Reviews

Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0       

Add Rating & Review

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Pasta with Fennel, Sardines, and Pine Nuts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Fennel, Sardines, and Pine Nuts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest