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So, where were we? Oh, yeah, getting out of the chair right? Well, I never imagined a resolution would have such power.

Last week of January went like crazy, a billion things happening at once, barely no time to stay still. Shooting film, shooting digital, on location, at home, editing, developing, printing, getting work done. Busy, busy, busy with all things I love to do.

And I could not think of a better recipe to fit the mood than this spaghetti with sardines. It is basically a dish made from a box (spaghetti) and a can (sardines), requires almost no cooking and yet, caries all the good things a classic Italian is supposed to.

 Are you in the same pace? So this recipe is for you!

*The recipes are a bite different but for quantity purposes, I based mine on this one, by MARK BITTMAN Check it out in case you like capers.

Spaghetti with sardines and fennel

Yields 4 to 6 servings

1 pound spaghetti

1/4 cup extra virgin olive oil

1 cup bread crumbs

1 onion, chopped

1 large fennel bulb, trimmed, cored, chopped

1 tbsp lemon zest

2 to 3 cans sardines packed in olive oil


Freshly ground black pepper

1. Bring a large pot of water and a pinch of salt to a boil.

2. Meanwhile, heat 2 tbsp of olive oil in a 12-inch skillet over medium heat. Add bread crumbs and toast, stirring, until golden. Transfer to a plate and reserve.

3. Add remaining oil to same skillet, add chopped onions and cook, stirring, until softened, about 5 min.

4. Cook spaghetti in the boiling water until al dente. Drain reserving a cup of water, toss with olive oil and reserve.

5. Turn the heat under the onions to medium-high and add the lemon zest, chopped fennel (they should stay crunchy), and sprinkle with salt and pepper.

6. Add sardines to skillet with oil of one can and break it into big chunks. Cook until just heated through.

7. Add pasta, bread crumbs and toss well to combine.  Add some reserved water to moisten, adjust salt and serve immediately.


10 Responses to “Spaghetti with sardines and fennel”

  1. Sarah

    Oh, wow, these photos! And sardines with pasta is such a brilliant combination, very sicillian, I think? (I have no idea).

  2. Rachael

    This looks like such a lovely meal. I love simple pasta dishes like this one. I stumbled across a recipe a while back that called for linguine, cabbage, bread crumbs, garlic and anchovies. Such an unlikely but perfect combination!

  3. Oz

    I Make a very similar Recipe sometimes with fennel some times not as the rest of the ingredients can often be had almost anywhere at even the most basic market. The twist I add is charing some super thin slices of lemon and lots of parsley. Another great addition is a small quantity of raisins or currents.

  4. amanda areias

    Hum, yummy! Raisins sound good to me!

  5. Spaghetti with Sardines & Fennel | Joy+Gluttony

    […] Source: Give me Flour […]

  6. Amrita

    This, I have to try! Even though I’m nuts about seafood, I’ve always been content with a ‘spaghetti with pan-fried salmon & lemon’ recipe that we used to survive on while in University. I’ve always wanted to try pasta with sardines and tuna. Bookmarking this!

    And P.S (or no P.S.): You’re photography is more than just drool-worthy!

  7. Eiki Martinson


    I’ve had that recipe with cabbage and anchovies; it was lovely, you’re right. Please post the link if you still have it.

  8. That other cook...

    Just found you on the huffington post. Your work is so beautiful. Thanks for sharing it. I love sardines and I love pasta yet I have never combined the 2. Gotta try it now!

  9. Eat with Namie

    What a gorgeous website! I found your recipe on and was running a Google translator to get the recipe. Then, your blog name made me think there might be an original site in English and voila! I’m so happy to find you.

    Anchovy or sardine pasta, which I cooked today :p, is one I cook when I don’t much time to cook but still want to treat myself. I love the flavours of this simple and humble dish. Probably because anchovies and sardines are umami!

    I’m impressed how you dished it so artfully in a rustic serving plate. I learn things everyday. Thank you!

  10. amanda areias

    Hi Namie, glad you found the English version. You too carry a lovely blog. Please, keep in touch 😉

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