Iana's Pasta con le Sarde - Master recipes
Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir...
Ingredients
- Olive oil - 1 tablespoon
- Fennel - thinly sliced, fronds lightly chopped, stems discarded - 1 bulb
- Onion, diced - 1
- Garlic, minced - 4 cloves
- Sardines packed in oil - 2 (4.5 ounce) cans
- Raisins - ⅓ cup
- Pine nuts - ¼ cup
- Chopped fresh basil - 1 teaspoon
- Fennel seeds - 1 teaspoon
- Salt and ground black pepper to taste - 1 teaspoon
- Red pepper flakes, or to taste - 1 pinch
- Crushed tomatoes - 1 (28 ounce) can
- Spaghetti - 1 (16 ounce) package
- Olive oil - 2 tablespoons
- Garlic, or more to taste, minced - 2 cloves
- Bread crumbs - 1 cup
- Chopped fresh basil - ½ teaspoon
- Grated Parmesan cheese, or to taste - 1 tablespoon
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