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mediterranean

Sicilian Style Spaghetti with Sardines and Fennel

This dish pairs dry spaghetti with fennel bulb, thinly sliced, garlic, minced and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

41 g Protein
79 g Carbohydrates
23 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 80g dry spaghetti 297 kcal
  • 110g canned sardines in olive oil, drained 220 kcal
  • 160g fennel bulb, thinly sliced 50 kcal
  • 10g olive oil 88 kcal
  • 6g garlic, minced 9 kcal
  • 20g tomato paste 16 kcal
  • 1 tsp (2g) lemon zest 1 kcal
  • 10g lemon juice 3 kcal
  • 10g flat-leaf parsley, chopped 4 kcal
  • 0.25 tsp (1g) red pepper flakes 0 kcal

Cooking instructions

  1. dry spaghetti
    Bring salted water to a boil. Cook spaghetti until al dente; reserve 1/3 cup pasta water.
  2. fennel bulbolive oil
    Meanwhile, heat olive oil in a skillet over medium heat. Add fennel and cook 5-6 minutes until softened.
  3. garlictomato pastered pepper flakes
    Add garlic and red pepper flakes; cook 30 seconds. Stir in tomato paste and cook 1 minute.
  4. canned sardines in olive oillemon zest
    Add sardines and break gently into chunks. Add lemon zest and a splash of pasta water to make a sauce.
  5. dry spaghetti
    Toss in drained spaghetti and the remaining pasta water as needed. Cook 1 minute until glossy and coated.
  6. canned sardines in olive oillemon juiceflat-leaf parsley
    Off heat, stir in parsley and lemon juice. Taste and adjust salt if needed (sardines can be salty).

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