Sicilian Pasta With Sardines And Wild Fennel
yield: 4
total time: 40 minutes
Ingredients
- 7/8 pound pasta 14 oz I used organic penne from Sicily
- 7/8 pound sardines fresh, 14 oz or canned
- 3 anchovy fillets
- 3 bunches fennel wild, or fennel tops
- 1 onion peeled and finely chopped
- 4 tablespoons extra virgin olive oil
- 1 teaspoon saffron threads or powder
- 7 1/8 tablespoons raisins
- 3 9/16 tablespoons pine nuts
- salt for pasta and to taste
- ground black pepper to taste
Nutrition
- Calories : 800 calories
- Carbohydrate : 88 grams
- Cholesterol : 145 milligrams
- Fat : 32 grams
- Fiber : 4 grams
- Protein : 40 grams
- SaturatedFat : 4.5 grams
- Sodium : 710 milligrams
- Sugar : 12 grams
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