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Saturday Spaghetti with Sardines & Fennel {Simple Summer Suppers #2}
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Gutsy but not overpowering even if you aren't a fan of anchovies. Can be made from store cupboard ingredients so a useful pasta sauce to have to hand.

    Ingredients

    • two tins of Sardines in olive oil, drained
    • 2 tbsps olive oil (for cooking)
    • 1 medium red or white onion
    • 2 rounded tbsps tomato puree’
    • 2 tbsps sultanas or seedless raisins
    • 1 large glass of red wine
    • 2 tbsps pine nuts, plus extra to serve
    • fresh fennel fronds (if available)
    • 2 tsps fennel seeds, crushed
    • fresh milled pepper
    • 500g quality spaghetti (i.e. not quick cook variety)
    • Fine breadcrumbs, toasted up

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 690 % Daily Value *
    • Total Fat: 31 g 48.14%
    • Saturated Fat: 6 g 29.54%
    • Trans Fat: 0 g %
    • Cholesterol: 31 mg 10.17%
    • Sodium: 1111 mg 46.29%
    • Calcium: 226 mg 22.57%
    • Potassium: 121 mg 3.45%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 31.79%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 81 g %
    • Dietary Fiber: 7 g 26.76%
    • Sugar: 10 g
    • Protein: 20 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 1.28%
    • Vitamin C 3.4%
    • Vitamin D 10.26%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch5
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total5 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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