Spring
Linguine Pasta with Sardines, Fennel & Tomato
Popular on Food52
165 Reviews
Louise C.
April 24, 2024
Pasta Con Sarde is a family favorite. It's served on St. Joseph's day. You can take a shortcut by starting with Cuoco Pasta Con Sarde Condiment. That familiar yellow can... <3
deanna1001
May 16, 2023
I can't believe I never reviewed this recipe...have made a dozens of times, though not in the last coupe of years as my mother did not like fennel. Made again last night...pure heaven. I used spinach and chive linguine from Trader Joe's and doubled the sardines. This recipe never fails! Quick and easy with huge flavor reward!
Beth
February 21, 2023
I come back to this recipe everytime i find fennel at our farmers market—everything else is already stocked in my pantry! Sooooo tasty and so convenient! Yum and yay!
Änneken
July 12, 2021
Just made this again and I am not sure why I didn’t leave a review before. It’s so tasty and easy yet sophisticated and transports me to the Mediterranean every time!
V
April 23, 2021
Yum! I didn't have any fennel so I skipped it--used fresh early girl tomatoes, and added plant based butter at the end. Also used GF fettucini (brown rice based) SO TASTY! I will definitely make it again and buy fennel.
Magen
June 13, 2020
This has been my “me night” dinner for the past two years. My husband can’t stand the smell of sardines, so whenever he’s gone for dinner, I make this. I had never had sardines before this recipe, and it hooked me! It’s so delicious, I look forward to it for weeks. I’d make it every week if I could. Thank you so much for this recipe!
maryvelasquez
April 30, 2020
Dear lastnightsdinner,
Of all the recipes on food52, this is the one I've made the most and it has definitely been the star during the stay at home order. We love it so much.
Of all the recipes on food52, this is the one I've made the most and it has definitely been the star during the stay at home order. We love it so much.
Kay
April 9, 2020
I have made this several times. I use an entire package of linguine or spaghetti depending on pantry stock. I also use an entire can of tomatoes. It is a family favorite and often requested by my children. The fennel adds something magical. It has a kind of frutti di mare taste but is much more economical. Really hard to mess it up.
Kay
April 9, 2020
I have made this several times, sometimes omitting the bread crumbs if I don't have good ones. It is a family favorite and often requested by my children. It has a kind of frutti di mare taste but is much more economical.
bhilz
March 31, 2020
I used this recipe as a template last night to use up some fennel from a produce box and the results were fantastic! I happened to have some leftover Marcella Hazan-style tomato sauce in the fridge, and used some lemon pepper tuna fillets in olive oil instead of the sardines. I skipped the vermouth as well. The results were fresh and zippy, with just the right hint of the sea.
Pamela T.
December 30, 2018
This recipe overall was a hit. I followed the recipe. The only suggestion is to maybe do half a lemon. Then add to taste.
icharmeat
October 13, 2018
I really wanted to love this recipe. It was close to a "love" for me but i don't think my wife would be on board (not the recipe's fault). (my) Kids would be okay with it.
To be fair, I didn't follow the recipe exactly: I used good quality, smoked sardines in oil from Latvia and fresh tomatoes from my garden. my fennel bulb was organic and grown only five miles from my home. The problem is that it was harvested three weeks ago and has languished in my fridge. I cleared off the outer layers of the fennel that were damaged and tasted the newly exposed layer- sastisfacory. I subbed pernod for the vermouth to make up for the semi-wasted specimen of fennel that I used. It was pretty delicious out of the pan but the leftovers were not nearly as good, even with new bread crumbs/zest.
I know, pasta doesn't do well as a leftover. This wasn't a textural issue with the noodle, it was a somewhat overly sardiney component that came through. I'm portuguese and I ate right through it but I don't think my kids would have eaten it the next day.
pottsy.1990
March 29, 2018
Wow was this delicious! Went down very very well with my husband too. I cut back on the linguine a bit and we liked it that way with more of the sauce/sardines and less pasta. Now I want to find more sardine recipes!
Analida B.
February 28, 2018
This looks looks like a great dish for Lent and I can't wait to try it! A nice marinara sauce might go well with this dish as well: https://ethnicspoon.com/quick-and-easy-marinara-sauce/
FrugalCat
November 21, 2017
Finally got around to making this. I used whole wheat penne and it came out great. I think next time I will try it with anchovies instead of sardines.
Tom B.
March 13, 2017
I made this with one change--rather than sardines, I used Latvian smoked sprats in oil, which I had on hand from a local international market, but you can get them online from multiple sources (just more expensive that way). Served with Food52 grilled chard stems with anchovy vinaigrette (which I broiled rather than grilled, and made with sprats instead of anchovies--the sprats were in an 8.8 oz jar so I had leftover ones from the pasta), and Lahey no-knead bread. Really delicious.
Shortrib
June 27, 2016
I thought myself lucky to have access to fresh butterflied sardines in the market here in Amsterdam. I love fish btw and I'm pretty adventurous. And normally I'm not bothered by bones. However, these little puppies were boned four times before we could swallow a mouthful: first by the fishmonger (backbone) ; next by me with the tweezers (took at least 40 mins and got a hand cramp!); again by me after removing from the frying pan (since I noticed all sorts of bones now poking out); and finally at the table where hubby and I were both still pulling bones from every bite! Ok, so I've read that sardine bones are so soft that you can just eat them (and they're good for you!) but honestly I couldn't do it. The recipe, by the way, and the fish was delicious! I am going to try it again with canned (softer bones) and see if that proves more joyful. So much for crowing about fresh sardines! (We drank a rose from Puglia along with, which we thought was a good match.)
Shel
June 12, 2016
We made it to the letter. It was absolutely delicious. This will be a repeat. Wow!! Love all the layers, the fennel bulb, tomato, lemon, hot flaked peppers; it's all there in a single mouthful. We enjoyed it with Chianti.
joan B.
April 24, 2015
Followed this recipe to the letter, and it was super good, the next time I might add a wee bit of sirachi for a bigger hit of heat, but regardless, this was an excellent recipe. Used Portuguese sardines, so not so strong a fishy taste.
Melissa C.
April 12, 2015
This is so so SO good. I made it for myself for dinner this evening and am scarfing it up along with a lovely sauvignon blanc and a whole lotta Frank Sinatra. :)
heatheranne
March 24, 2015
I'll have to try this! One of my favourite pasta dishes is something I saw on TV made at a restaurant in Italy - anchovies, capers, roasted cherry tomatoes, a bit of passata, and some fresh basil. So easy and so amazing. This seems quite similar.
Sarah
February 5, 2015
I make this all the time - probably more frequently than any other dish. It's so great and easy! I always leave out the vermouth, though. I'm not very good at cooking off alcohol.
elf1
February 5, 2015
Cooked this tonight and it was delicious...love fennel and the breadcrumbs (poor mans parmesan) were lovely sprinkled on the top. Calorie saving too!
Thank you for sharing, felt I was in Italy and not grey cold UK!
Thank you for sharing, felt I was in Italy and not grey cold UK!
Regina L.
October 8, 2014
I just made this last night and it was divine. Even my 6 and 8 year old devoured it and asked for more.
lavierouge
August 20, 2014
Can your recipes start including calories too?
icharmeat
August 25, 2019
With all of the resources on the interweb, it isn't very difficult for you to find the calories of the individual ingredients and calculate the calories per serving (plus, you are a better judge of a serving for yourself or your family than a suggested serving size). Folks posting recipes have done the heavy lifting by creating the dish.
Mary
August 11, 2014
Is there a way to make this with only one burner? Sadly, my stove is out of order so all I have is a single burner and a microwave. If this is possible, I am really excited to try to make this. Any advice would be appreciated. Thanks!
p
June 6, 2014
i just made this tonight and it's oh so very tasty. i liked it because it was pretty easy and gave me something to do with the fennel and little tomatoes i couldn't decide what to do with. love it!
sevenfaces
April 4, 2014
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.
zOOmz
March 28, 2014
I think it is worth it to make the recipe as it is without changing it. It was killer! Thank you!
kristina R.
March 17, 2014
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!
WeekendCook
February 22, 2014
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.
Laura L.
February 16, 2014
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.
Gregory G.
February 16, 2014
Just reading this and have decided this is our Sunday Winter Supper tonight.
twinjadojo
January 27, 2014
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!
louanne
January 13, 2014
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.
hana
January 12, 2014
consider adding plumped raisins and toasted pine nuts to the above recipe. makes great addition and texture flavor layers variation
Kim
December 15, 2013
I think you could substitute Italian sausage for the fish!! I do not think oily fish goes with pasta or much of anything else.
Rosie2012
September 16, 2013
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!
Miachel P.
August 11, 2013
Tried it with great results! Added in fresh basil and skipped the vermouth.
scootermagoo
June 28, 2013
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!
ginampen
April 4, 2013
Great recipe! Made it last night and it was a hit, I would not change a thing.
Einat
March 10, 2013
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.
ChefManuela
March 6, 2013
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-tuscany.com
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-tuscany.com
JackieP
January 14, 2013
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.
Tina M.
September 23, 2012
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.
Tina M.
September 23, 2012
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_JK
August 9, 2012
this was a wondrously easy dinner. subbed a splash of vodka for the vermouth and it all worked out great!
TayEvs
July 23, 2012
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.
Brunella
July 3, 2012
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!
Eric W.
May 21, 2012
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.
LDeuben
April 26, 2012
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!
Loke
March 12, 2012
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.
MoLiver4u
March 12, 2012
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!
MoLiver4u
March 12, 2012
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!
MoLiver4u
March 12, 2012
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!
MoLiver4u
March 12, 2012
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!
MoLiver4u
March 12, 2012
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!
student E.
March 7, 2012
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.
craftaddiction
February 16, 2012
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.
thurston
February 8, 2012
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!
biennourri
November 18, 2011
Delicious. My small children enjoyed it too. It's also very economical.
boulangere
September 25, 2011
It's pasta week on the curriculum, and this comes up on Monday. Can't wait.
BlueKaleRoad
September 20, 2011
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. :)
badzil
September 15, 2011
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.
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.
PatriciaG
August 28, 2011
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.
Clm2020
August 19, 2011
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.
Sara
July 3, 2011
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!
Thanks in advance!
lastnightsdinner
July 4, 2011
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!
drbabs
April 17, 2011
I made this tonight--it was fabulous! And I added some fresh peas--so good--thanks again for a great recipe.
lastnightsdinner
April 7, 2011
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!
fiveandspice
April 7, 2011
Congratulations to you! What exciting news. Eat lots of those little fish for the baby's brain development!!!
lastnightsdinner
April 9, 2011
Thank you! The little fish are some of my favorites, and I'm eating a ton of them :)
cilantro
March 9, 2011
Made this tonight but only had tuna packed in olive oil in the pantry, no sardines.
But it was really delicious.
But it was really delicious.
stephen_corona
March 8, 2011
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.
rachelib
March 2, 2011
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.
GSmodden
February 15, 2011
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.
RMScott
February 15, 2011
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.....
pierino
February 15, 2011
Well then, try www.canneryrowsardineco.com 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.
deensiebat
February 15, 2011
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.
lastnightsdinner
February 14, 2011
Yay! To all of you who have tried and liked this, I'm so glad - and thank you!
drbabs
February 14, 2011
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.
Thanks so much.
elltea
February 12, 2011
We just made this for dinner tonight... SO delicious and easy! Thank you for sharing and congratulation on your well-deserved win!
lechef
February 10, 2011
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.
Daphne
February 10, 2011
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!
Daphne
February 10, 2011
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.
lastnightsdinner
February 9, 2011
Thanks again, everyone! I want to give huge props to the incredibly talented melissav, too - I can't wait to try her catfish recipe!
halfasiangirl
February 9, 2011
I can't wait to make this; I LOVE sardines and think this combination sounds so wonderful. Congratulations and thank you for sharing it!
Waverly
February 9, 2011
Lovely recipe. I cannot wait to try it.....what a perfect dish for any night of the week. Congratulations.
Stockout
February 9, 2011
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!!
cheese1227
February 9, 2011
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.
midnitechef
February 6, 2011
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 :)
edamame2003
February 3, 2011
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!
monkeymom
February 3, 2011
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!
wanderash
February 3, 2011
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!
Greenstuff
February 3, 2011
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.
WinnieAb
February 3, 2011
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.
lastnightsdinner
February 3, 2011
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 :)
Kayb
February 3, 2011
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.
lastnightsdinner
February 3, 2011
Hi Kayb - my first thought would be celery, or maybe some mild sweet onions?
Cara E.
February 3, 2011
I make one like this, but with raw fennel and saffron. This looks wonderful...considering trying it tonight! Congrats!
LazizaBites
February 3, 2011
wow,this sounds delicious - I might make this soon - have everything but the sardines!
voted ;)
voted ;)
Aliwaks
February 3, 2011
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?
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?
lastnightsdinner
February 3, 2011
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!
fiveandspice
February 3, 2011
Congratulations! This looks phenomenal! And I do have everything needed to make it in my pantry already...onto the menu it goes!
Table9
February 3, 2011
I just knew this one would be a finalist! It is so wonderful...what great ingredients. Congrats!
mrslarkin
February 3, 2011
Congrats, lnd! This sounds so so great! Might even crumble me some Triscuits over the top. ;)
tigressnuma
February 1, 2011
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!
lastnightsdinner
February 1, 2011
Oh, the pine nuts sound like a lovely addition - so glad you liked this!
SwoonMySpoon
January 29, 2011
Just made this for dinner. Love it! I've officially added to my list of go-to dinners. I'm on my second serving.
drbabs
January 26, 2011
Perfect weeknight meal!
lastnightsdinner
January 26, 2011
I agree - it's so easy, and we've always got what we need on hand to put it together :)
pierino
January 24, 2011
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.
shayma
January 23, 2011
mmmm i hope this gets chosen- (oops, am i not supposed to say that in public? ;) x shayma
maryvelasquez
January 22, 2011
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?
lastnightsdinner
January 22, 2011
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 :)
maryvelasquez
January 25, 2011
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.
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