Sardine and Fennel Pasta

Name: Sardine and Fennel Pasta (Sicilian-Inspired)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 large fennel bulb, thinly sliced; 1 large onion, thinly sliced; salt, to taste; 2 lbs spaghetti; 1 (3.75 oz) can sardines in oil, undrained; 4 cloves garlic, grated; 1 lb fresh sardines, cleaned and chopped; 1 lemon, halved and charred; 1/2 cup fresh flat-leaf parsley, chopped; 1/4 cup fennel fronds, chopped; 1/2 cup toasted breadcrumbs, for garnish; 1/4 cup toasted pine nuts, for garnish; Extra virgin olive oil, for finishing

This Sicilian-inspired sardine and fennel pasta combines slow-cooked fennel and onions with both canned and fresh sardines, finished with toasted breadcrumbs, pine nuts, and charred lemon for bright, layered flavor.

🌍Italian 🏷️Sardine pasta 🏷️Pasta 🏷️Spaghetti 🏷️Sardines Fennel

🏷️

-0:00

rachaelrayonTikTok

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by rachaelray

-0:00

rachaelrayonTikTok

Ingredients

1/4 cup olive oil
1 large fennel bulb, thinly sliced
1 large onion, thinly sliced
salt, to taste
2 lbs spaghetti
1 (3.75 oz) can sardines in oil, undrained
4 cloves garlic, grated
1 lb fresh sardines, cleaned and chopped
1 lemon, halved and charred
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fennel fronds, chopped
1/2 cup toasted breadcrumbs, for garnishoptional
1/4 cup toasted pine nuts, for garnishoptional
Extra virgin olive oil, for finishingoptional

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Instructions

1
In a large skillet over medium heat, add olive oil. Once hot, add the thinly sliced fennel and onion.
2
Season the vegetables with salt to help them sweat and cook down until softened.
3
Meanwhile, bring a large pot of water to a boil. Add the spaghetti and season the water generously with salt.
4
Add the entire can of sardines, including the oil, to the softened fennel and onion mixture.
5
Use tongs to break up the sardines and continue to cook, stirring occasionally, until the sardines have broken down and melted into the sauce.
6
Grate the garlic directly into the pan and stir to combine.
7
In a separate pan, cook the fresh chopped sardines. Squeeze the juice from a charred lemon half over the sardines as they cook.
8
Finely chop the fresh parsley and fennel fronds together.
9
Once the pasta is al dente, drain it and add it to the skillet with the sardine and fennel sauce.
10
Add the chopped herbs and the cooked fresh sardines to the pasta. Toss everything together until well combined.
11
Transfer the pasta to a large serving bowl. Drizzle with extra virgin olive oil and garnish with toasted breadcrumbs and pine nuts before serving.

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Tips & Notes

Pro tips

Slice fennel and onions thinly and cook them slowly over medium-low heat to develop sweetness and tenderness—rushing this step dilutes the dish's signature flavor.
Toast breadcrumbs separately in a dry pan until golden and fragrant; they will continue to absorb flavor as they sit and should remain crispy as a garnish.
Add sardines toward the end of cooking to preserve their texture and prevent them from breaking apart into the sauce.
Char the lemon cut-side down in a dry skillet for deep, complex flavor that brightens the rich, oily sardines without adding acidity.

Substitutions

Fresh sardines → anchovy fillets or canned mackerel (use less due to stronger flavor)
Pine nuts → toasted walnuts or almonds (same quantity, slightly earthier taste)
Fennel bulb → thinly sliced celery or leeks (milder licorice notes, more subtle sweetness)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of olive oil, then top with fresh breadcrumbs and herbs before serving.

Common Questions

Can I use fresh sardines instead of canned?

Yes, the recipe calls for both canned and fresh sardines. Fresh sardines will have a milder flavor and firmer texture; adjust cooking time accordingly if using only fresh.

What can I substitute for sardines?

Anchovy fillets, canned mackerel, or fresh white fish like halibut work as alternatives, though they will change the flavor profile.

How do I char the lemon?

Cut the lemon in half and place cut-side down in a dry skillet or cast iron over medium-high heat until the flesh blackens slightly, about 3–4 minutes.