Pasta with Fennel and Sardines

Pasta with Fennel and SardinesPasta with Sardines and Fennel

Easy, cheap and soooo tasty pasta recipe to whip up in no time.

If you, like me, have a hectic life, well easy and quick recipes are your lifesaver. Here in China people always eat out or order in. They say it’s easier and hassle-free. Sure it is, but how healthy is that?

Specially here where “food safety” is such a huge issue, I feel cooking my own food allows me to have a bit more control on what I put in my body. A – I know where I outsource my ingredients, organic, imported, safer items. B – I know how I cook them, in which oil, at what temperature.

But yes, with a full-time job and my food blogging and workout schedule, I do come back home late, tired and SUPER hungry. This quick pasta recipe is what I whipped up for dinner the other night. The time that it takes to bring water to a boil and cook the pasta is more than enough to make the sauce and within 15 min you are at dining table eating.

Give this one a try.

Tips- you can replace the sardines with tuna or salmon if you wish.


Ingredients (serves 4):

  • 1 can of sardines in extra virgin olive oil
  • 2 fresh fennels
  • salt and pepper
  • 1 tsp brown sugar
  • 2 tbsp extra virgin olive oil
  • zest of 1 lemon
  • 300 gr of short cut pasta
  • 1 tbsp chopped fresh parsley
  • a handful of pine nuts

Slice up the fennel very thin

In a skillet heat up the oil, add the fennel sugar and cook on low until slightly caramelized and fennel is soft

Grab the can of sardines

Drain the oil, chop them up

Add the sardines to the skillet and cook for 1 min. Add the zest of the lemon, stir and turn off the heat

add some chopped fresh parsley. Meanwhile cook the pasta. Pour it into the pan with a few tbsp of the cooking water, stir

Serve it up with some pine nuts on top!

Quick and super yummy!




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.