Sardine and Fennel Pasta with Rocket

5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 122 kcal


  • 1 small Red Onion
  • 1 Clove of garlic
  • 1 small Fennel bulb
  • 1 tsp Extra virgin olive oil
  • 1 Can Sardines
  • Chilli flakes
  • 200 g Pasta of your choice
  • Seasoned salt
  • Garlic pepper
  • Telly cherry pepper
  • 1 pinch Fenugreek powder
  • 1 Splash Lemon juice
  • Parmesan
  • Salt
  • 50 g Arugula


Seasoning salt:

  • My seasoning salt

Garlic pepper:

  • Garlic and pepper all-rounder; o)
  • Peel the onion and garlic, cut the onion into thin wedges and grate the garlic finely. Clean the fennel and cut into thin strips, rinse with cold water.
  • Heat the olive oil in a pan and fry the onions in it, then add the fennel and simmer for 2.3 minutes. Cook the pasta of your choice in salted water until al dente and save a sip of the pasta water. Clean and wash the rocket and spin dry.
  • Then add the garlic and sardines with oil to the onion / fennel mixture. Mix well and cut the fish a little. Then add pasta, lemon juice and a little pasta water. Season to taste with seasoned salt, garlic pepper, pepper, chilli flakes and fenugreek powder. Fold in the rocket at the very end.
  • Serve with Parmesan! Salad goes well with it! 🙂


Serving: 100gCalories: 122kcalCarbohydrates: 3.9gProtein: 1.8gFat: 11g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Omelette with Brussels Sprouts and Feta

Spinach Dumplings on Creamy Mushroom Sauce