top of page

Pasta con Sardi (Pasta with Sardines)

(by Tamara Dey-Venturella)


1/2 c. olive oil 1 c. fresh bread crumbs 1/2 c. grated Parmesan cheese

1 – 2 t. fennel seeds 4 cloves garlic, minced 1 c. canned crushed tomato purée 3 tins (4-3/8 oz. each) boneless and skinless sardines, drained 1/4 c. chopped fresh parsley 3/4 t. salt 1/2 t. freshly ground black pepper 1 lb. spaghetti

In a large frying pan, heat 1/4 c. oil over moderate heat.

Add breadcrumbs and cook, stirring occasionally until golden, about 5 minutes.

Remove from pan and toss with Parmesan.

Set aside and wipe out pan In the same pan, heat remaining 1/4 c. oil over moderately high heat.

Add fennel seeds, and cook, stirring occasionally, until golden, 5 - 10 minutes.

Add garlic and cook, stirring 1 minute longer.

Stir in tomatoes, and bring to a simmer, cooking until thick, about 10 minutes.

Add sardines, parsley, salt, and pepper, breaking up the sardines with a fork.

Remove from heat. Cook spaghetti in boiling water until al dente.

Toss with sauce and half of the breadcrumbs.

Top with remaining breadcrumbs.


(Read Next Time, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page