Ingredients

serves 4

　　1 pound penne, trenette, or other short pasta

　　2 tablespoons extra-virgin olive oil

　　1/4 cup pine nuts

　　1 onion, finely chopped

　　2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds

　　4 garlic cloves, finely chopped

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　2 cans (3.75 ounces each) sardines packed in olive oil

　　Grated zest and juice of 1 lemon, plus 1 lemon for serving

　　

Step 1

Bring a large pot of water to a boil. Cook the pasta until al dente, according to package instructions, about 8 minutes.

　　

Step 2

Meanwhile, combine the oil and pine nuts in a large sauté pan. Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.

　　

Step 3

Add the onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes. Add the sardines; stir in the lemon zest and juice. Chop the reserved fennel fronds; stir into the mixture.

　　

Step 4

Drain the pasta, reserving about 1/4 cup cooking liquid. Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine. Divide among 4 serving plates; grate lemon zest over each. Serve immediately.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 571

　　

Step 7

Fat: 17g

　　

Step 8

Cholesterol: 20mg

　　

Step 9

Carbohydrate: 73g

　　

Step 10

Sodium: 548mg

　　

Step 11

Protein: 28g

　　

Step 12

Fiber: 13g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.