Sardine And Fennel Pasta – a delicious recipe with olive oil, onion, fennel tops, tomatoes, fennel seed, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put a pot of water to boil for the pasta.
2
Heat the olive oil until shimmering in the pan.
3
Finely chop the onions and saute until the begin to soften. If using fennel bulbs, chop fine and add with the onions. When the onions are soft, roughly chop the fennel fronds (if using) and add to the pan and cook until they brighten in color.
4
Drain the tomatoes and roughly chop. Add to the pan along with the fennel seed. Bring to a boil, then lower to a simmer for 5-10 minutes.
5
Add the sardines and heat through. Add salt and pepper to taste but be careful as canned sardines are briney already.
6
Meanwhile cook the pasta and drain. Stir in the sauce and serve.
2332
kcal
Calories
217
g
Fat
86
g
Carbs
15
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: 1/4 cup olive oil, 1 small onion or several shallots, 2 cups chopped fennel tops or bulbs or a combination (exact measurements are not critical), 1 28 ounce can of whole tomatoes, and more.
Yes, Sardine And Fennel Pasta 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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