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Fennel-Sardine Spaghetti

  • 4servings
  • 520calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked spaghetti

  2. 1 medium fennel bulb (about 8 ounces)

  3. 2 tablespoons olive oil

  4. 1 cup prechopped onion

  5. 3 garlic cloves, chopped

  6. 1 cup tomato sauce

  7. 1 teaspoon dried oregano

  8. 1/8 teaspoon crushed red pepper

  9. 1 (15-ounce) can sardines in tomato sauce, undrained

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain.

  2. Trim outer leaves from fennel. Chop fronds to measure 1/2 cup. Discard stalks. Cut bulb in half lengthwise; discard core. Thinly slice bulb.

  3. Heat oil in a large skillet over medium-high heat. Add sliced fennel and onion; sauté 4 minutes. Add garlic; sauté 20 seconds. Stir in tomato sauce, oregano, red pepper, and sauce from sardines. Cover and reduce heat.

  4. Discard backbones from fish. Add fish to pan; gently break fish into chunks. Cover and cook 6 minutes. Toss pasta with sauce; sprinkle with fronds.

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