This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable -- and full of calcium.
If whole-wheat pasta is a tough sell in your house, try a multigrain brand.
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Rating: 5.0 stars
This was delicious, easy and different than all the other pastas I normally make. I recommend adding the garlic in after sautéing the Fennel and celery by themselves for about 5 minutes so the garlic doesn't burn. Also, I squeezed the rest of the zested lemon into the pasta for added flavor.
Rating: 5 stars
We love sardines, and this was a perfect way to enjoy them in something other than salad. This is a satisfying, healthy, and simple weeknight recipe. Great way to get omega 3s. I used garlic infused olive oil instead of sautéing garlic with the fennel and celery, but it was still very tasty.
Very quick, simple and tasty. My kids love it. I add 2 cans of sardines so we taste it more.