I used to make this with fresh sardines which are abundant in the San Francisco Bay Area, but this dish is just as delicious with canned. Just make sure to get the best quality possible, preferably Italian, Portuguese, or Spanish. Cooking the fennel in this way gives it a pretty light green color, which is a lovely addition, both in taste and color.
Recipe developed by Jessica Boncutter, Photos by Aya Brackett

12 minutes


12 minutes


4 as a main, 6 as a starter


  • 1 Package Felicetti Organic Linguine
  • 3 100g cans of superior quality sardines
  • 3 Medium fennel bulbs – greens chopped fine / bulbs thinly slices on a mandolin
  • 1 Large handful of pine nuts, toasted
  • 3 Dried chiles, crumbled
  • 4 Cloves of garlic, finely sliced
  • 1 Cup ripe cherry tomatoes, quartered
  • 3 Tablespoons superior quality olive oil
    salt to taste


  1. Boil linguine and sliced fennel bulbs together in lightly salted water, according to instructions on packaging
  2. In a sauté pan over medium heat, combine garlic, chiles, and cherry tomatoes, crushing the cherry tomatoes with a wooden spoon to release the juices, and cook for 5 minutes
  3. Carefully layer sardines on top of tomato, garlic, and chile mixture, taking care not to break them apart until just heated through
  4. Drain pasta and fennel
  5. Add cooked pasta and fennel, carefully toss
  6. Plate, and top with fennel greens and toasted pine nuts