Look for imported sardines in the Latin or Mediterranean section of your supermarket.

Ivy Manning
Recipe by Cooking Light November 2009

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Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • Trim outer leaves from fennel. Chop fronds to measure 1/2 cup. Discard stalks. Cut bulb in half lengthwise; discard core. Thinly slice bulb.

  • 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.

  • 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.

Nutrition Facts

520 calories; fat 18.9g; saturated fat 4g; mono fat 10.2g; poly fat 3.3g; protein 31.7g; carbohydrates 54.5g; fiber 4.4g; cholesterol 65mg; iron 5.3mg; sodium 804mg; calcium 75mg.