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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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