Fennel-Sardine Spaghetti

  • AdrianaT Posted: 01/10/10
    Worthy of a Special Occasion

    My husband and I will likely make this recipe again. We only used half the amount of sardines-- each of our cans was half the amount. The sardines were a bit of a pain to debone. But the end result was delicious. The next time I make it I will likely use the full amount of sardines.

  • estall Posted: 11/14/09
    Worthy of a Special Occasion

    I'm definitely adding this to my repertoire. This easy, fast recipe was surprisingly tasty. I don't think I've ever had sardines before, but they made a good sauce. I served it with roasted brussels sprouts, which was a good accompaniment. Would also be good with a green salad.

  • grahamya Posted: 10/09/11
    Worthy of a Special Occasion

    Nice change of pace from the old tomato pasta sauce. It's got tomato sauce, yes, but the sardines was way better than the overdone meatballs. I liked the fennel more than anything else. Kids didn't know what hit them. Will make again!

  • veryslowcook Posted: 04/15/13
    Worthy of a Special Occasion

    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.

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