Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 bulb fennel - thinly sliced, fronds lightly chopped, stems discarded
- •1 onion, diced
- •4 cloves garlic, minced
- •2 (4.5 ounce) cans sardines packed in oil
- •⅓ cup raisins
- •¼ cup pine nuts
- •1 teaspoon chopped fresh basil
- •1 teaspoon fennel seeds
- •salt and ground black pepper to taste
- •1 pinch red pepper flakes, or to taste
- •1 (28 ounce) can crushed tomatoes
- •1 (16 ounce) package spaghetti
- •2 tablespoons olive oil
- •2 cloves garlic, or more to taste, minced
- •1 cup bread crumbs
- •½ teaspoon chopped fresh basil
- •1 tablespoon grated Parmesan cheese, or to taste
Instructions
- Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
- Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutritional Facts
Per 8 servings
- Calories: 468
- Carbohydrate: 69g
- Fat: 13g
- Fiber: 6g
- Protein: 21g
- Sugar: 7g
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