Main Dish: Pasta with Sardines and Fennel

Main Dish: Pasta with Sardines and Fennel

Ingredients:

2 cans of sardines in olive oil (120g each)

1 fennel bulb, thinly sliced

1 small onion, diced

2 cloves of garlic, minced

1/4 cup of raisins (35g)

1/4 cup of toasted pine nuts (35g)

1/2 cup of chicken broth (120ml)

1/4 cup of olive oil (60ml)

1 tbsp of tomato paste

1 tsp of dried oregano

Salt and pepper to taste

1 lb of spaghetti (450g)

Instructions:

Cook the spaghetti according to package directions until al dente.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the sliced fennel and diced onion to the skillet, and sauté for 5-7 minutes until the vegetables are softened.

Add the minced garlic, tomato paste, and dried oregano to the skillet, and stir everything together until well combined.

Pour in the chicken broth and raisins, and bring the mixture to a simmer.

Add the sardines to the skillet, breaking them up into smaller pieces with a fork.

Season the mixture with salt and pepper to taste.

Drain the cooked spaghetti and add it to the skillet, tossing everything together until the pasta is coated with the sauce.

Divide the pasta among four serving plates.

Sprinkle toasted pine nuts over each serving.

Serve immediately.