Ingredients Jump to Instructions ↓

  1. 1 pound penne, trenette, or other short pasta

  2. 2 tablespoons extra-virgin olive oil

  3. 1/4 cup pine nuts

  4. 1 onion, finely chopped

  5. 2 fennel bulbs, trimmed and thinly sliced, plus

  6. 1/4 cup green fronds

  7. 4 garlic cloves, finely chopped

  8. 1 teaspoon coarse salt

  9. Freshly ground pepper

  10. 2 cans (3 3/4 ounces each) sardines packed in olive oil

  11. 1 lemon, plus

  12. 1 lemon for serving

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.


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