Tinned seafood is your pantry's secret weapon, and there are so many ways to enjoy it other than on crackers. These high-quality selections will transform pastas, salads, and more for a next-level weeknight meal. Give it a try with this recipe for Pasta Con le Sarde (pasta with sardines): Heat 1/4 c olive oil in a large pan over medium heat. Add 1 diced medium onion and 1 diced medium fennel bulb (save the fronds). Sauté until softened but not browned, about 5 minutes. While veggies cook, bring a large pot of salted water to a boil and add 1/2 lb long pasta. Cook until al dente. Drain, reserving some of the water, and set aside. Once the veggies are soft, stir 1/2 c white wine, 1/4 c golden raisins, and 3 anchovies into the pan, breaking up the anchovies with a wooden spoon. Stir in 1 tin sardines and their oil. Once the pasta is done, stir a few tablespoons of the cooking water into the pan. Add the pasta and toss to combine. Season with salt and pepper, lemon juice to taste, and additional olive oil as needed. Divide the pasta between plates and garnish with 1/4 c toasted pine nuts, toasted breadcrumbs, zest from 1 lemon, and fennel fronds.