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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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