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Caramelized Fennel, Celery, and Sardine Pasta

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Recipe photo courtesy of John Kernick

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.

Source: Martha Stewart Living, November 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If whole-wheat pasta is a tough sell in your house, try a multigrain brand.

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Reviews

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How would you rate this recipe?
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  • ellees
    10 APR, 2019
    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.
    Reply
  • MS10170893
    9 JUN, 2014
    Very quick, simple and tasty. My kids love it. I add 2 cans of sardines so we taste it more.
    Reply

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