If you are not a fan of sardines--though they are a superb source of omega-3 fatty acids--you could make this dish with tuna instead. Use 1 1/2 cans (6 ounces each) of well-drained tuna, separated into flakes.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 1 bulb fennel--trimmed, quartered lengthwise, and thinly sliced (2-1/2 cups)
- 1 red bell pepper, cut into 1/2" squares
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1/4 cup golden raisins
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 3 cans (3 3/4 ounces each) sardines, drained
- 12 ounces linguine or fettuccine
- 1/4 cup orange juice
Directions
1. In large skillet, heat oil over medium heat. Add garlic and cook 1 minute until tender. Stir in fennel and bell pepper and cook, stirring frequently, 10 minutes or until vegetables are crisp-tender.
2. Stir in tomatoes, raisins, salt, and fennel seeds, and bring to a boil. Reduce to a simmer and cook 10 minutes or until sauce is lightly thickened. Stir in sardines and cook 5 minutes longer or until well combined.
3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain. Transfer pasta and sauce to large bowl. Add orange juice and toss well to coat.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Pasta with Sardines & Fennel