in Italy

Penne Rigate with sardines

updated

Spread the love

Ingredients for 4 servings:

  • 400 g Penne Rigate
  • 3 cans of sardines in oil
  • 6 anchovy fillets
  • 2 bulbs of fennel
  • 1 onion(s)
  • 50 g pine nuts
  • 50 g raisins
  • 6 tbsp olive oil
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Penne Rigate Luigina

Wash the fennel bulbs, cut into strips, and sauté for 5 minutes. They should still be crisp. Drain the sardines and anchovies and cut into small pieces. Finely dice the onion and sauté in a pan with the oil. Add the fennel, fish, pine nuts, and raisins, season with pepper, and simmer for 3 minutes over low heat. Cook the pasta in plenty of salted water until “al dente” (firm to the bite), then drain. Then stir into the sauce and mix well. The slight sweetness of the raisins provides a harmonious balance to this aromatic pasta dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Goulash with parsley roots

potato cake