Sardine and fennel pasta
Pasta and macaroni
Italian cuisine
This is my version of a classic Italian combo: fennel's flavor adding brightness to canned sardines, tossed with pasta for a quick and pantry-friendly meal.
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<br />If you can find fresh fennel with full leafy tops still attached, you can use the fronds and the thinner stalks for this recipe, and use the bulbs for something else. Otherwise, use the bulbs and chop them fine.
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<br />I’ve deliberately kept this simple, but you can make this even more traditionally Sicilian in any of the following ways:
<br />–Add a few anchovies and cook for 30 seconds just before adding the tomatoes.
<br />–Add saffron or currants soaked in hot water along with the fennel seed and tomatoes.
<br />–Add toasted pine nuts or fried bread crumbs as a garnish.
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<br />I originally published this recipe on www.honestcooking.com and my blog at http://threecleversisters.com/2011/08/02/sardine-and-fennel-pasta/
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