Fennel-Sardine Spaghetti

Fennel-Sardine Spaghetti Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Look for imported sardines in the Latin or Mediterranean section of your supermarket.

Yield:

4 servings (serving size: 1 cup pasta and 1 cup sauce)

Recipe from

Nutritional Information

Calories 520
Fat 18.9 g
Satfat 4 g
Monofat 10.2 g
Polyfat 3.3 g
Protein 31.7 g
Carbohydrate 54.5 g
Fiber 4.4 g
Cholesterol 65 mg
Iron 5.3 mg
Sodium 804 mg
Calcium 75 mg

Ingredients

8 ounces uncooked spaghetti
1 medium fennel bulb (about 8 ounces)
2 tablespoons olive oil
1 cup prechopped onion
3 garlic cloves, chopped
1 cup tomato sauce
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 (15-ounce) can sardines in tomato sauce, undrained

Preparation

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.

Note:

Ivy Manning,

November 2009
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