Fennel-Sardine Spaghetti

Fennel-Sardine Spaghetti
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon crushed red pepper
  • 1 cup tomato sauce
  • 3 garlic cloves, chopped
  • 1 cup prechopped onion
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 medium fennel bulb (about 8 ounces)
  • + 2 more ingredients
    • 8 ounces uncooked spaghetti
    • 1 (15-ounce) can sardines in tomato sauce, undrained

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....

View full recipe at My Recipes

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