Spaghetti with Fennel Sauce

A fragrant mixture of fresh fennel, pine nuts, sultanas or seedless raisins arid sardines combines to make this spaghetti a delicious dish.


2 fl. oz. olive oil

1 large onion, finely chopped

1 lb. canned sardines, drained

1 lb. fresh fennel, cooked, drained and finely chopped

1 tablespoon sultanas or seedless raisins

1 tablespoon blanched pine nuts

8 fl. oz. dry white wine

½ teaspoon salt

1 teaspoon black pepper

1 lb. spaghetti, cooked, drained and kept hot

4 oz. – cups dry white breadcrumbs, toasted and kept warm

In a medium-sized frying-pan, heat the olive oil over moderate heat. When the oil is hot, add the onion and sardines and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden. Stir in the fennel, sultanas or seedless raisins and pine nuts. Add the wine, salt and pepper and bring the liquid to the boil. Reduce the heat to moderately low and simmer the sauce for 10 minutes, stirring frequently.

Place the spaghetti in a large, deep scrying dish and pour over half of the sauce. Sprinkle over half of the bread-crumbs and, using two large spoons, toss the mixture until the spaghetti is thoroughly coated. Pour over the remaining sauce and top with the remaining breadcrumbs. Serve immediately.

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