PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND SARDINES)
When I was a little girl growing up in NY, our little Italian family was a close knit group that gathered every weekend for fun family times and, of course, FOOD! Although seldom on the menu, this remains one of my favorite dishes. After some searching to enjoy these savory-sweet flavors again, I found this on Italicious.wordpress.com. Mangia!
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot with water for the pasta. Bring to a boil over high heat.
- While water is heating -- Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the fennel, sauté for a few minutes until they start to cook. Add the raisins and the pine nuts and simmer until the water for the pasta is boiling.
- In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. I usually keep old Italian bread in the freezer and chop it up in a blender when it has thawed. Trust me it is much more flavorful than store bought breadcrumbs. Keep an eye on the breadcrumbs; they usually toast quickly.
- Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You should add the sardines to the pan with the fennel at this point.
- When the pasta is perfectly al dente, add a cup of the pasta water to the fennel sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
- Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately.
Nutrition Facts : Calories 633.1, Fat 19.9, SaturatedFat 2.8, Cholesterol 37.7, Sodium 1145.8, Carbohydrate 90.7, Fiber 6.4, Sugar 8, Protein 22.7
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Kennedy Adutwum
[email protected]This dish was a bit too salty for my taste. I think I would have preferred it with less salt.
MD Nural islam
[email protected]I found this dish to be a bit bland. I think I would have preferred it with more herbs and spices.
Shawn Pernell
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred it with less chili pepper.
Alex Williamson
[email protected]The sauce was a bit too creamy for my liking. I think I would have preferred it with a tomato-based sauce.
jitendra khang
[email protected]This dish was a bit too fishy for my taste. I think I would have preferred it with a different type of fish.
Karna Bista
[email protected]I followed the recipe exactly and the dish turned out great. The fennel and sardines were perfectly cooked and the sauce was delicious. I would definitely recommend this recipe.
Arrow Campbell
[email protected]This dish was easy to make and very tasty. The fennel and sardines were a great combination. I will definitely be making this again.
Masha Popova
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The pasta was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.
Samantha Allene
[email protected]I'm not a big fan of sardines, but this dish was surprisingly good. The fennel and tomatoes really helped to balance out the flavor of the sardines. I would definitely make this again.
Adeyemi Dare
[email protected]This pasta dish was absolutely delicious! The fennel and sardines complemented each other perfectly, and the sauce was creamy and flavorful. I will definitely be making this again.