Tinned seafood is your pantry’s secret weapon, and there are so many ways to enjoy it other than on crackers. With some of our high-quality selections in your pantry, you’ll have just what you need to transform pastas, salads, and more into a next-level weeknight meal.
Give it a try with this recipe for Pasta Con le Sarde (pasta with sardines). It’s positively luxurious and packed with flavor, yet only takes minutes to make.
Pasta Con le Sarde Recipe
What You’ll Need:
1/4 cup olive oil, plus more as needed
1 medium onion, finely diced
1 medium fennel bulb, finely diced, plus reserved fronds
1/2 pound bucatini, spaghetti, or linguine
1/2 cup dry white wine
1/4 cup golden raisins
1 tin sardines
Salt and pepper
Juice and zest from one lemon
1/4 cup pine nuts, toasted
Toasted breadcrumbs for garnish
What To Do:
Heat olive oil in a large pan over medium heat. Add onion and fennel bulb. Sauté until softened but not browned, about 5 minutes.
While vegetables are cooking, bring a large pot of salted water to a boil and add pasta. Cook until al dente. Drain, reserving some of the cooking water, and set aside.
Once the vegetables are softened, stir the white wine, raisins, and anchovies into the pan, breaking up the anchovies with a wooden spoon. Stir in the sardines and their oil. Once the pasta is done, stir in a few tablespoons of the cooking water.
Add the pasta to the pan with the sardines and stir to combine. Season with salt and pepper, lemon juice to taste, and additional olive oil if needed.
Divide the pasta between plates and garnish with pine nuts, breadcrumbs, lemon zest and fennel fronds.