| Yield | |
|---|---|
| Source | https://greatist.com/eat/how-to-eat-canned-sardines#14.-Sardine-and-Fenn... |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | https://greatist.com/eat/how-to-eat-canned-sardines#14.-Sardine-and-Fenn... |
| Prep time | 20 minutes |
| 2 | Fennel Bulbs (trimmed and sliced) | |
| 8 | Ounce | Sardines (canned, drained) |
| 2 | Clove | Garlic |
| 1 | Tablespoon | Olive Oil |
| Dash | Ground Black Pepper | |
| 1⁄4 | Teaspoon | Chili Flakes |
| 1 | Cup | Breadcrumbs (toasted) |
| 16 | Ounce | Spaghetti |
1.Cook pasta according to package directions.
2.Meanwhile, sauté fennel in olive oil with garlic, dash of black pepper, and chili flakes until tender.
3.Add sardines and stir them in, breaking up roughly with the spoon. Stir in the toasted breadcrumbs.
4.Drain cooked pasta and stir in the sauce. Portion into bowls and garnish with the reserved fennel fronds.