Perciatelli (Or Spaghetti) With Sardines, Anchovies, And Fennel Sauce – a delicious recipe with bunches fennel, extra virgin olive oil, onion, achovy filets, sardines, nuts. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Boil the fennel greens in a large pot of water until tender. Remove and cut up into small pieces with scissors or chop in blender. Save the fennel flavored water.
2
Heat oil in a medium skillet and saute the onions and anchovies until the onions are translucent. Add the sardines, pine nuts and salt and pepper Add the cut up fennel greens to the sardine mixture with a little of the saved water to give the sauce a desired consistency. Simmer over very low heat until the pasta is ready.
3
Boil the pasta in the remaining saved fennel water. Drain the pasta through a colander then return to empty pot mixing in half of the sauce and stir. Serve each individual pasta dish with more of the fennel sauce on top and/or pass additional sauce separately.
411
kcal
Calories
42
g
Fat
8
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large bunches fennel greens, 2 tablespoons extra virgin olive oil, 1 medium onion, diced, 1 can achovy filets, drained, and more.
Yes, Perciatelli (Or Spaghetti) With Sardines, Anchovies, And Fennel Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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