Food & Cooking Recipes Ingredients Seafood Recipes Pasta with Fennel, Sardines, and Pine Nuts 4.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish. Ingredients 1 pound penne, trenette, or other short pasta 2 tablespoons extra-virgin olive oil ¼ cup pine nuts 1 onion, finely chopped 2 fennel bulbs, trimmed and thinly sliced, plus ¼ 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. Rate it Print