Linguine with Sardines, Fennel & Tomato

By • January 22, 2011 • 131 Comments


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Author Notes: Though some of you probably can’t imagine sardines being a crave-worthy food, I’ve been completely smitten with them since my first taste (a long-ago birthday dinner at Prune restaurant in NYC, where my husband and I shared a starter of sardines with Triscuits, mustard and cornichons). These days we’ve always got a few tins in the pantry at home, so it’s easy to put together one of our favorite weeknight dinners – linguine with sardines, fennel, and tomato, my version of a classic pasta dish known as “Linguine con Sarde.” The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind. (Note: It goes without saying you should use the best quality wild-caught tinned sardines you can find. Some of our favorites are Wild Planet, Cole's, MorGaDa, and BELA-Olhão, all of which I’ve used and any of which work well here. Also, tiny fresh tomatoes are a wonderful replacement for canned during the summer months - Super Sweet 100s, left whole, or halved small cherry varieties work beautifully. Just add a pint or so to the pan in step 3 and let them cook until softened.) - lastnightsdinnerlastnightsdinner

Food52 Review: When we tasted lastnightsdinner's rich, sea-infused pasta, our first thought was: "It's amazing that you can make something that tastes this good using fish from a can!" This simple, pantry dinner (the only thing you may have to shop for is the fennel) packs a punch with just a few ingredients. Perfectly al dente strands of pasta are tossed lightly in a sauce of garlic, fennel, tomato, lemon and vermouth, studded with briny bits of sardine; the oil from the canned sardines enriches the sauce, and a shower of lemony toasted breadcrumbs brightens the dish. We found it challenging to caramelize the fennel without burning the garlic; if you'd like, you can add the garlic after you've sauteed the fennel. - A&MA&M

Serves 2-4

  • Kosher or sea salt
  • 1 tin sardines packed in olive oil (about 4 ¼ oz.)
  • extra virgin olive oil
  • 2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
  • 1 small or ½ large bulb fennel, fronds reserved
  • 1/4 teaspoon red chile flakes, or more to taste
  • 1 cup canned peeled tomatoes with their juice, gently crushed
  • 2 ounces white (dry) vermouth
  • 1 medium lemon, juice and zest
  • 1/3 cup toasted bread crumbs
  • 3/4 pounds dry linguine
  1. Bring a very large pot of heavily salted water to a boil.
  2. Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant.
  3. Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly.
  4. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary.
  5. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.)
  6. Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

Tags: Easy

Comments (131) Questions (2)

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Wrong_apple

17 days ago sevenfaces

Fantastic weeknight pantry meal. I managed to put this together in 20 minutes flat, even after a few glasses of wine under my belt! I used celery instead of fennel (I can never find it at the markets), retained a lovely bit of crunch even after the sauce cooked down. Adding a few twists of freshly ground black pepper works well with the lemon to really make this dish sing.

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24 days ago zOOmz

I think it is worth it to make the recipe as it is without changing it. It was killer! Thank you!

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about 1 month ago kristina Rudic

Super easy and quick recipe! I added kale and carrots and it worked wonderfully together with the other flavors. Oregano doesn't hurt this either :) The pasta can be any kind but I opted for fusili con buck and it was a great addition to the texture!

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about 1 month ago WeekendCook

For Kim and other oily fish nay-sayers, I used to think that too, until I had the most delicious spaghetti with sardines and fennel at Morandi restaurant in NYC - it knocked me over it was so delicious. I am definitely going to try this recipe - Morandi used whole wheat pasta, and that might be a good counterweight to the sardines.

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2 months ago Laura Lomas

Made this the other night and it was absolutely delicious! I used gluten free pasta and no breadcrumbs and everyone - especially my 15 year old son - raved about it. I added more lemon juice and zest to the sauce.

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2 months ago Greg George

Just reading this and have decided this is our Sunday Winter Supper tonight.

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3 months ago twinjadojo

Mr. Twinjas made this for us tonight and it was oh so good. He reports that he subbed a dry sherry for the vermouth, used a large lemon, and cheated back a bit on the breadcrumbs. The flavors in this dish (lots of my favorites in here) dance together, and are proof positive that you are seriously missing out if you avoid oily fishies. We love to mix it up with new dishes all the time, but this one is getting a spot on the go-to list. Thanks for this!

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3 months ago louanne

This is similar to Pasta Milanese which is served at the St. Joseph altars in New Orleans. I have my one version with anchovies, but sardines are what my grandma and mom used.

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3 months ago hana

consider adding plumped raisins and toasted pine nuts to the above recipe. makes great addition and texture flavor layers variation

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4 months ago Kim

I think you could substitute Italian sausage for the fish!! I do not think oily fish goes with pasta or much of anything else.

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7 months ago Rosie2012

How long did this take? Total time and a break down of each component if possible please. I hope to serve this for a dinner party soon! I just want to make sure I get the timing right!

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8 months ago Miachel

Tried it with great results! Added in fresh basil and skipped the vermouth.

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10 months ago scootermagoo

I really enjoyed this. I had to change a few things, because of what I had on hand: whole wheat spaghetti, white wine vinegar, and my whole tomatoes had basil, but it was still fantastic! Thanks so much for posting!

Claire

about 1 year ago midnitechef

:)

Food_52

about 1 year ago ginampen

Great recipe! Made it last night and it was a hit, I would not change a thing.

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about 1 year ago Einat

i am a new comer to this group. made this pasta yesterday - i think it may be the best pasta i ever made. exchanged vermot for pastis to enhance the anise taste... wow.

Pasta--fresca

about 1 year ago ChefManuela

This is a simplified Pasta con le Sarde, so popular now.
Should add pineseed, raisin and a bit of sugar (this the only pasta where italians would add sugar!) can you find "finocchietto selvatico" tip of wild fennel plant ?. That is a must. Forget the vermouth then.
www.cooking-class-authentic...

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over 1 year ago JackieP

deee-lish! just made this tonight and was very satisfied w/the results! i truly fell in love with sardines (and anchovies, etc) while on my honeymoon in Spain nearly a year and a half ago, but have never thought to try to cook them myself. so 2013 presents an opportunity to start diversifying my cooking repertoire, and this did the trick! i also find the combo of flavors so interesting and lovely: first the lemon, then the fennel and maybe the vermouth, then the kick of red pepper at the end! i actually used fresh sardines (maybe 1/2 to 3/4 of a pound) and used regular olive oil for cooking. sardines are pretty fishy no matter how you slice them, but maybe for those who are sensitive to it, try fresh ones. they are more expensive than the tin version, but as fresh fish goes, they are still pretty cheap.

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over 1 year ago Tina Marisa

A very refined version of my late mother-in-law's home version. She, from inland Southwestern Sicily, would lightly stuff the sardines with a bread/pinenut/raisin mixture and then fry them with wild fennel and olive oil and garlic. Breadcrumbs were a must (the pauper's grated cheese) but there were neither tomatoes or lemon in hers. I welcome the added zest and shall try this version anon.

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over 1 year ago Tina Marisa

A very refined version of my late mother-in-law's home version. She, from inland Southwestern Sicily, would lightly stuff the sardines with a bread/pinenut/raisin mixture and then fry them with wild fennel and olive oil and garlic. Breadcrumbs were a must (the pauper's grated cheese) but there were neither tomatoes or lemon in hers. I welcome the added zest and shall try this version anon.

Emily_photo

over 1 year ago Emily_JK

this was a wondrously easy dinner. subbed a splash of vodka for the vermouth and it all worked out great!

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over 1 year ago TayEvs

I made this last night and unfortunately we had to scrap it and have salad for dinner. I quite enjoy grilled sardines and I was of the though that all the flavor from the fennel would help mellow the fish flavor out, but quite the opposite seemed to happen. The dish's fish flavor was far too potent. I'm wondering if it's possible I did something wrong, but if not than I would not recommend this recipe unless you are a die hard sardine lover.

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almost 2 years ago Brunella

I made this this last week and everyone loved it. The flavors are so clean and fresh, the fennel adds a nice twist to the dish. I haven't had a sardine for over 20 years, I have a new appreciation for the little fish!










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almost 2 years ago Eric W

Made this for my wife, who initially turned her nose up at sardines. It was excellent. I used whole wheat pasta, and it really very healthy.

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almost 2 years ago LDeuben

This recipe was delicious. My husband and I just moved to Norway where canned fish is plentiful and everything else is astronomically expensive! And so, this was the perfect meal for our first dinner guests at our new home in Oslo. When I was completing the preparation of the dish it looked so good that I skipped the part about adding some additional pasta. This was a mistake because by the time it was served, the dish was a bit dry. Other than that, it was outstanding will be added to my regular fare for dinner parties in Norway!

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about 2 years ago Loke

Made this the other day and loved it. I used a can of Cento sardines and I will say they were a little too fishy. Next time I will try and find a better tin, decrease the lemon juice a tad and use fresh conquese plum tomato. I served it with a little pasta water, crushed red pepper and olive oil as a the condiments. Definitely will try this again.

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about 2 years ago MoLiver4u

sorry for the spam...I thought it hadn't posted so I kept clicking add:(

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about 2 years ago MoLiver4u

Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!

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about 2 years ago MoLiver4u

Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!

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about 2 years ago MoLiver4u

Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!

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about 2 years ago MoLiver4u

Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!

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about 2 years ago MoLiver4u

Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!

Dsc_0034

about 2 years ago student epicure

just finished eating this for dinner and it was delicious! (my fiance is currently eating a second bowl!) totally converted to sardines -- i used some smoked ones, on the recommendation of my father. the only change i'd make when i make it again is to decrease the lemon juice -- it was just on the sour side for me.

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about 2 years ago charlieayes

Added chopped dried black olives. I think it is fantastic!

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about 2 years ago craftaddiction

I made this for Valentine's dinner and it was a success. I don't like sardines from "old family recipes", and I stay away from it like the plague. But when I saw this recipe and labeled as the winner of a seafood pasta, I had to give it a try. I purchased sardines that was recommended by the contributor and it was a success. I am now a sardine convert. I would recommend making this recipe. It was a perfect weeknight dinner menu also.

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about 2 years ago thurston

I made this tonight and was very pleased with the results. I only had baby fennel from the CSA, which didn't have the same flavor as a more mature bulb, but you could still taste its presence. I should have halved the breadcrumbs as I only used 4 ounces of pasta for the two of us, but I think I ate every last crumbs, so I guess that says something!

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about 2 years ago Chez nous

Yum sardines!

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over 2 years ago biennourri

Delicious. My small children enjoyed it too. It's also very economical.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's pasta week on the curriculum, and this comes up on Monday. Can't wait.

Fb

over 2 years ago BlueKaleRoad

I printed this long ago to make and finally did last night...now I'm kicking myself that I didn't jump on it sooner! The whole family loved it! Thank you for sharing. :)

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over 2 years ago badzil

On my left, French guy. Enjoying sardines since childhood. On my right, American girl. Never eaten sardines. Doesn't like them.

Tonight I cooked this for her. She said it was delicious. I guess that we're going to be eating more sardines around here. Thanks.

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over 2 years ago PatriciaG

This was so incredibly delicious! I didn't have vermouth in the house, so skipped that part. I diced a plum tomato and added that instead. Every bite had another delightful surprise. Thank you for this recipe - it will be something I make often.

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over 2 years ago Clm2020

This dish sounds absolutely amazing, and I can't wait to prepare it for dinner tomorrow night. Not only does it look beautiful, but the recipe is also very healthy.

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over 2 years ago xoj9

made this last night for my husband and I and it was fab!

Lnd_jen

over 2 years ago lastnightsdinner

Thank you!

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almost 3 years ago 1tsplove

What would you all suggest using in place of Vermouth? I don't cook with or drink alcohol... but this recipe looks DELICIOUS!

Thanks in advance!

Lnd_jen

almost 3 years ago lastnightsdinner

You should be able to omit it with no problem, or just add a splash of water or extra lemon juice in its place. Enjoy!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this tonight--it was fabulous! And I added some fresh peas--so good--thanks again for a great recipe.

Lnd_jen

almost 3 years ago lastnightsdinner

Oh, fresh peas sound like a wonderful addition! Glad you liked it!

Summer_2010_1048

about 3 years ago Midge

This was a cinch to make and so, so good. Going in the pasta rotation for sure.

Lnd_jen

about 3 years ago lastnightsdinner

So glad you liked it! And thank you!

Jampro

about 3 years ago Bevi

Congrats on your upcoming new arrival, and keep eating healthy!!

Lnd_jen

about 3 years ago lastnightsdinner

Thanks so much!

Lnd_jen

about 3 years ago lastnightsdinner

This has been in heavy rotation in our house since I learned I was pregnant (and we're having it again tonight, in fact). I'm really delighted that so many of you have tried and liked this dish! Thank you for all of your wonderful comments!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations to you! What exciting news. Eat lots of those little fish for the baby's brain development!!!

Lnd_jen

about 3 years ago lastnightsdinner

Thank you! The little fish are some of my favorites, and I'm eating a ton of them :)

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about 3 years ago cilantro

Made this tonight but only had tuna packed in olive oil in the pantry, no sardines.
But it was really delicious.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Glad to hear that tuna worked! I will have to give it a try.

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about 3 years ago stephen_corona

so good. i did without the fennel because i don't know what it is and i'm a poor college student. and used white wine instead of vermouth.

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about 3 years ago thirschfeld

made this tonight...de-li-cious

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about 3 years ago rachelib

Just finished eating/demolishing this for dinner. I don't know that I've had sardines before - it was excellent - my 8-year old enjoyed too.

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about 3 years ago GSmodden

The lemon-zested bread crumbs are what give this dish that certain something extra. It's an easy dinner to make on a weeknight. It turned out quite delicious.

Michael_prof

about 3 years ago RMScott

Fantastic and I found the simple canned in oil sardines perfect. Finding them in oil these days is no easy task because it seems everyone wants them in spring water.....

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Well then, try www.canneryrowsardineco... This is the product of a genius young entrepreneur who came up with the idea of bringing sardines back to Cannery Row. Okay, I know the guy personally. The company is based in Monterey but the sardines might come from anywhere on the Pacific Coast. Gotta follow the fish. They are tinned under USDA oversight.

Deena_cooking

about 3 years ago deensiebat

Made it last night, and everyone loved it. The breadcrumbs and fennel fronds totally make it -- I am converted to the power of the garnish.

Lnd_jen

about 3 years ago lastnightsdinner

Yay! To all of you who have tried and liked this, I'm so glad - and thank you!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Hey, Jen--I made this tonight--I accidentally put a LITTLE too many chile flakes in it so it was hot but SO Good! I will definitely make this regularly--it is a great weeknight meal!
Thanks so much.

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about 3 years ago elltea

We just made this for dinner tonight... SO delicious and easy! Thank you for sharing and congratulation on your well-deserved win!

Meat_helmet

about 3 years ago lechef

Congrats! I made this last night, and it definitely deserved to win! I am glad to have another pantry staple recipe to pull out on those nights when you just want a quick, delicious dinner without any hassle.

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about 3 years ago Daphne

Pantry dinner recipes save me! I love not having to always plan ahead! Will buy sardines next time at the store and report back to you pronto on my results! Prune and NYC, they are still ahead of me, in my dreams, hope to visit both one day! Thank you for the recipe!

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about 3 years ago Daphne

Made this tonight! It's a great winter meal, rich and flavorful. I made chocolate cake for dessert, it's nice to have something sweet after.

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about 3 years ago lillianrossc

Yum!

Lnd_jen

about 3 years ago lastnightsdinner

Thanks again, everyone! I want to give huge props to the incredibly talented melissav, too - I can't wait to try her catfish recipe!

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about 3 years ago halfasiangirl

I can't wait to make this; I LOVE sardines and think this combination sounds so wonderful. Congratulations and thank you for sharing it!

Ry_400

about 3 years ago melissav

I bow to the seafood goddess! A well deserved congratulations.

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about 3 years ago Waverly

Lovely recipe. I cannot wait to try it.....what a perfect dish for any night of the week. Congratulations.

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about 3 years ago Stockout

Congratulations!! I just bought my first tin of sardines today and I am going to eat this winning dish for dinner tonight. Although my Dad ate sardine sandwiches all the time, I never could take that plunge. Now that I am all grown up I am giving them a go...brava!!

Christine-28_small(1)

about 3 years ago cheese1227

Wow, lady. You are rockin' book 2! Congrats. I'm note sure my kids will like this one as much as the hunter's chicken, but I know I will.

My_love-1

about 3 years ago Table9

Congrats! So wonderful.

Lnd_jen

about 3 years ago lastnightsdinner

Wow, thank you all so much!!!

Ozoz_profile

about 3 years ago Kitchen Butterfly

Congratulations - it looks great

Jampro

about 3 years ago Bevi

Congrats! This is a great win!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Woo hoo! Winner! Congrats, Jen! I bought my sardines!! Husband gave me strange looks, but I can't wait to give this a try. :)

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Me too! I bought sardines yesterday! Congratulations!

Claire

about 3 years ago midnitechef

I've never been a fan of sardines (or anchovies for that matter) but you've interested me in at least giving this a go. Congrats for being a finalist :)

Lnd_jen

about 3 years ago lastnightsdinner

Thank you!

Lnd_jen

about 3 years ago lastnightsdinner

Again, thanks so much, everyone!

Eda_takoyaki_cooking

about 3 years ago edamame2003

you may convert me with this dish. when my dad visits me he stocks the pantry with sardines and I have no idea what to do with them. now i know...thank you! and congrats to you!

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about 3 years ago Sagegreen

Congrats, Jen! You may convert the masses with this dish.

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about 3 years ago shayma

gorgeous flavours coming together here, Jen. you have my vote :) x shayma

Monkeys

about 3 years ago monkeymom

I love that this recipe can turn humble pantry items into something stellar. And I love sardines, can't wait to try it. Congrats LND!

Ashtaco

about 3 years ago wanderash

I was just gazing longingly at a can of sardines in the store today-- now I have a delicious reason to go back and get them! Great recipe! Good Luck!

Chris_in_oslo

about 3 years ago Greenstuff

Chris is a trusted source on General Cooking

I must have sensed something, as I just arrived home with two tins of sardines--a somewhat unusual purchase for me--and see that this recipe has been named a finalist! Congrats, I can't wait to make it.

Winnie100

about 3 years ago WinnieAb

Yay- congrats! You know I love me some sardines, and this pasta sounds completely amazing. Best part is I have everything i need to make it in the house right now.

Green_apple_card

about 3 years ago TasteFood

Congratulations! This sounds great - you had me with the sardines.

Lnd_jen

about 3 years ago lastnightsdinner

Thanks, everyone, for your wonderful comments, and thanks food52 for selecting this as a finalist! I'm just thrilled. I'm kind of on a mission to convert people into sardine fans :)

Kay_at_lake

about 3 years ago Kayb

If one were not a fennel fan, what would you recommend substituting for it in this dish? Love to try it, but just not crazy about fennel.

Lnd_jen

about 3 years ago lastnightsdinner

Hi Kayb - my first thought would be celery, or maybe some mild sweet onions?

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about 3 years ago Cara Eisenpress

I make one like this, but with raw fennel and saffron. This looks wonderful...considering trying it tonight! Congrats!

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about 3 years ago fortheloveofyum

mmmmm! love this! Congrats on being a finalist!

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about 3 years ago LazizaBites

wow,this sounds delicious - I might make this soon - have everything but the sardines!
voted ;)

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about 3 years ago Aliwaks

Looks wonderful!

Good enough to make me want to try to eat sardines again, but maybe not...I really wish I liked them, sardine dishes always sound amazing, I keep trying them and it never works out for me...frustrating.

They seem such an integral part of this but have to ask, what would you substitute?

Lnd_jen

about 3 years ago lastnightsdinner

Hm... I'd say anchovies would work well if you like them, or you could try some good canned tuna - a bit of imported bonito or something like that. Let me know if you try with an alternate fish - I'd love to know how it turns out!

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about 3 years ago IndianSimmer

Lovely recipe! Just voted for you! Good luck :-)

Me_by_barbara_tyroler

about 3 years ago Nora

I love sardines--rich, fishy, good for you!--and I think this is brilliant.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! This looks phenomenal! And I do have everything needed to make it in my pantry already...onto the menu it goes!

Summer_2010_1048

about 3 years ago Midge

Hurray lnd!

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about 3 years ago onetribegourmet

Congrats!!! Just voted for you! Good Luck! :)

My_love-1

about 3 years ago Table9

I just knew this one would be a finalist! It is so wonderful...what great ingredients. Congrats!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, lnd! This sounds so so great! Might even crumble me some Triscuits over the top. ;)

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! Had I feeling I'd see this as a finalist.

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about 3 years ago tigressnuma

i tried this, it was really good. i dont use sardines much! also i didn't have breadcrumbs on hand but i did have raw pinenuts. i toasted them and chopped them up. real nice substitute with lemon zest!

Lnd_jen

about 3 years ago lastnightsdinner

Oh, the pine nuts sound like a lovely addition - so glad you liked this!

Susanprofile3.1

about 3 years ago SwoonMySpoon

Just made this for dinner. Love it! I've officially added to my list of go-to dinners. I'm on my second serving.

Lnd_jen

about 3 years ago lastnightsdinner

I'm so glad you liked it!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Perfect weeknight meal!

Lnd_jen

about 3 years ago lastnightsdinner

I agree - it's so easy, and we've always got what we need on hand to put it together :)

Ry_400

about 3 years ago melissav

I had this for dinner tonight and very much enjoyed it.

Lnd_jen

about 3 years ago lastnightsdinner

Oh, I'm so glad - thanks for letting me know!

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Damn! I love sardines as much as I love Jonathan Richman and the Modern Lovers. Great ideas at work here. I also love Prune when I can squeeze into that tiny place---I feel like a sardine.

Lnd_jen

about 3 years ago lastnightsdinner

I take this as high praise coming from you, sir. Thank you.

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about 3 years ago shayma

mmmm i hope this gets chosen- (oops, am i not supposed to say that in public? ;) x shayma

Lnd_jen

about 3 years ago lastnightsdinner

Shayma, you're too kind - thank you :)

186003_1004761561_1198459_n

about 3 years ago dymnyno

Yum, this is my kind of recipe...I love those little fish!

Lnd_jen

about 3 years ago lastnightsdinner

Thank you! I can't get enough of them :)

Summer_2010_1048

about 3 years ago Midge

You are on a roll! This looks so up my alley.

Lnd_jen

about 3 years ago lastnightsdinner

Thanks, Midge! It's one of our favorite pantry suppers :)

Kroka_kitchen

about 3 years ago maryvelasquez

I have almost everything I need to make this. Can't wait! Can I substitute sardines packed in water? Or should I just get the oil packed?

Lnd_jen

about 3 years ago lastnightsdinner

Hi Mary - I don't see why not! Just add a tablespoon or so of regular olive oil to the pan instead of the oil from the tin. I hope you like it - I'm making it for dinner tonight :)

Kroka_kitchen

about 3 years ago maryvelasquez

Delicious! After the rich winter food I've been eating, this pasta was almost refreshing. Very clean tasting. The lemon zest + juice really makes it.

Lnd_jen

about 3 years ago lastnightsdinner

Thanks so much! I'm so thrilled you liked it!