Spaghetti with Sardine-Fennel Sauce and Spinach Salad

Spaghetti with Sardine-Fennel Sauce and Spinach Salad
  • Prep Time
  • 4Servings


  • Salt
  • 1 pound spaghetti or whole wheat spaghetti
  • 6 tablespoons extra-virgin olive oil (EVOO)
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 bulb fennel with fronds--bulb cored and thinly sliced crosswise, fronds chopped
  • 1 tin sardines, chopped
  • 1 14 1/2 ounce can crushed tomatoes
  • 1 cup chicken or seafood broth
  • 1/2- 3/4 cup dry white wine
  • 1/3 cup golden raisins
  • Pepper
  • 1 tablespoon butter
  • 1 tablespoon grainy mustard
  • 1 tablespoon balsamic vinegar
  • 6 cups chopped spinach
  • 1/2 red onion, thinly sliced
  • 1/4 cup pine nuts, toasted


Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.

While the pasta is working, in a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the yellow onion and garlic and cook for 2 minutes. Stir in the sliced fennel and the sardines and cook until the fennel is softened, about 7 minutes. Stir in the tomatoes, chicken broth, wine, raisins and salt and pepper to taste. Simmer for 5 minutes. Stir in the butter.

In a salad bowl, whisk together the mustard and vinegar and the remaining 3 tablespoons EVOO. Add the spinach and red onion; toss.

Toss the spaghetti with the sardine-fennel sauce; top with the pine nuts and fennel fronds. Serve the salad alongside.