Yield
4 servings (serving size: 1 cup pasta and 1 cup sauce)
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

How to Make It

Step 1

Cook pasta according to package directions; drain.

Step 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.

Step 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.

Step 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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