Pasta with Fennel, Sardines, and Pine Nuts Recipe

Name: Pasta with Fennel, Sardines, and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne, trenette, or other short pasta; 2 tablespoons extra-virgin olive oil; 1/4 cup pine nuts; 1 onion, finely chopped; 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 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

Servings: persons

1
Bring a large pot of water to a boil.
2
Cook the pasta until al dente, according to package instructions, about 8 minutes.
3
Meanwhile, combine the oil and pine nuts in a large saute pan.
4
Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.
5
Add the onion, sliced fennel, garlic, and salt to pan; season with pepper.
6
Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes.
7
Add the sardines; stir in the lemon zest and juice.
8
Chop the reserved fennel fronds; stir into the mixture.
9
Drain the pasta, reserving about 1/4 cup cooking liquid.
10
Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine.
11
Divide among 4 serving plates; grate lemon zest over each.
12
Serve immediately.
13
(Per serving)
14
Calories: 571
15
Fat: 17g
16
Cholesterol: 20mg
17
Carbohydrate: 73g
18
Sodium: 548mg
19
Protein: 28g
20
Fiber: 13g

2515

kcal

Calories

220

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound penne, trenette, or other short pasta, 2 tablespoons extra-virgin olive oil, 1/4 cup pine nuts, 1 onion, finely chopped, and more.

Yes, Pasta with Fennel, Sardines, and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Fennel, Sardines, and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions