Caramelized Fennel, Celery, and Sardine Pasta

Name: Caramelized Fennel, Celery, and Sardine Pasta
Prep time: 20 min
Total time: 25 min
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds; 2 stalks celery, thinly sliced on the bias, plus 1/4 cup celery leaves; 3 cloves garlic, thinly sliced; Coarse salt and freshly ground pepper; 10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali; Grated zest of 1 lemon; 1 can (4.2 ounces) sardines packed in olive oil, drained

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Prep Time: 20 minutes

Total: 25 minutes

Author : Martha Stewart

Caramelized Fennel, Celery, and Sardine Pasta

Ingredients

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3 tablespoons extra-virgin olive oil, plus more for drizzling1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds2 stalks celery, thinly sliced on the bias, plus 1/4 cup celery leaves3 cloves garlic, thinly slicedCoarse salt and freshly ground pepper10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidaliGrated zest of 1 lemon1 can (4.2 ounces) sardines packed in olive oil, drained

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Instructions

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Step 1

Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.

Step 2

Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.

Step 3

Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.