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Fennel-Sardine Spaghetti

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 4 servings (serving size: 1 cup pasta and 1 cup sauce)
Look for imported sardines in the Latin or Mediterranean section of your supermarket.

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

Nutrition 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

How to Make It

  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.