Pasta with Fennel, Sardines, and Pine Nuts

Name: Pasta with Fennel, Sardines, and Pine Nuts
Ingredients: 1 pound penne, trenette, or other short pasta; 2 tablespoons extra-virgin olive oil; 0.25 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

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By

Martha Stewart Test Kitchen

Updated on August 19, 2020

Pasta with Fennel, Sardines, and Pine Nuts — 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.