PASTA WITH FENNEL, SARDINES, AND PINE NUTS
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
- Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
- Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
- Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.
Nutrition Facts : Calories 571 g, Cholesterol 20 g, Fat 17 g, Fiber 13 g, Protein 28 g, Sodium 548 g
PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS
Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.
Provided by Sandi From CA
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
- Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
- Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.
Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4
SICILIAN-STYLE PASTA WITH SARDINES
Steps:
- Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
- Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
- Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
PASTA WITH SARDINES AND FENNEL
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
- Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
- Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
- In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
- Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
- Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
- Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams
BROCCOLI PINE NUT PASTA SALAD
Make and share this Broccoli Pine Nut Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently.
- Remove from the heat.
- Place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently.
- Add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine.
- Right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently.
- Sprinkle pine nuts and parsley on top; serve immediately.
- Pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.
Nutrition Facts : Calories 357, Fat 16.6, SaturatedFat 2, Sodium 77.3, Carbohydrate 44.9, Fiber 2.9, Sugar 3.1, Protein 10.1
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