PASTA CON LE SARDE
Photography by Angie Norwood Browne
Pasta con Le Sarde
½ cup extra-virgin olive oil
1 fennel bulb, thinly sliced, fronds reserved
1 large onion, thinly sliced
1 can (15 oz) diced tomatoes
1 cans (4 ¾ oz) sardines in olive oil, drained
¼ cup chopped parsley
Salt and pepper
8 ounces bucatini
Parmesan cheese (optional)
1 In a large frying pan, heat the oil over medium heat. Add the fennel and onion and cook until lightly golden and softened, about 8 minutes. Stir in the tomatoes and simmer until broken down, about 5 minutes. Stir in the sardines, parsley and season well with salt and pepper. Turn off the heat.
At the same time, cook the bucatini until al dente. Drain and toss with the sauce and serve. Add shredded Parmesan if desired.
Recipe and Food Styling by Jean Galton