Interesting and different, but I'm not sure I'll make this again. We don't like fennel, so I substituted bok choy stems instead. Enjoyed this the night I made it, but got a bit tired of the sardine flavor in leftovers.
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
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Amount per serving
- Calories: 520
- Fat: 18.9g
- Saturated fat: 4g
- Monounsaturated fat: 10.2g
- Polyunsaturated fat: 3.3g
- Protein: 31.7g
- Carbohydrate: 54.5g
- Fiber: 4.4g
- Cholesterol: 65mg
- Iron: 5.3mg
- Sodium: 804mg
- Calcium: 75mg
- 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
- 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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