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Caramelized Fennel and Sardine Pasta Recipe (With Steps)
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large bulb fennel, trimmed, cored, and thinly sliced, plus ¼ cup chopped fennel fronds
  • 2 stalks celery, thinly sliced on the bias, plus ¼ cup celery leaves
  • 3 cloves garlic, thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali
  • Grated zest of 1 lemon
  • 1 can (4.2 ounces) sardines packed in olive oil, drained
Steps
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