Linguine with Sardines, Fennel & Tomato

Name: Linguine with Sardines, Fennel & Tomato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters toasted bread crumbs; 1 can tin sardines packed in olive oil (about 4 ¼ oz.); 237 milliliters canned peeled tomatoes with their juice, gently crushed; 57 grams white (dry) vermouth; 2 servings extra virgin olive oil; 2 fat cloves of garlic, peeled, smashed, and roughly chopped; 1 lemon, juice and zest; 340 grams dry linguine; 0 teaspoons red chile flakes, or more to taste; 2 servings Kosher or sea salt; 1 small or ½ large bulb fennel, fronds reserved

Linguine with Sardines, Fennel & Tomato might be just the main course you are searching for. One portion of this dish contains around 44g of protein, 25g of fat, and a total of 1062 calories. This dairy free and pescatarian recipe serves 2. If you have bread crumbs, sardines, tomatoes, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring a very large pot of heavily salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant.

Ingredients you will need

Extra Virgin Olive Oil

Sardines

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Trim the fennel and slice the bulb very thinly (a mandoline works great here).

Ingredients you will need

Fennel

Equipment you will use

Mandoline

Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize.

Ingredients you will need

Fennel

Salt

Equipment you will use

Frying Pan

Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly.

Ingredients you will need

Red Pepper Flakes

Tomato

Vermouth

Juice

Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary.

Ingredients you will need

Breadcrumbs

Sardines

Fennel

Tomato

Juice

Lemon

Salt

Equipment you will use

Frying Pan

Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.)

Ingredients you will need

Breadcrumbs

Water

Linguine

Pasta

Sauce

Equipment you will use

Tongs

Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

Ingredients you will need

Breadcrumbs

Lemon Zest