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Ingredients
- 1/3 c. Extra virgin olive oil
- 1 c. Chopped onion
- 4 x Flat anchovies liquid removed, patted
- Â Â dry, and chopped
- 1/3 c. Chopped fresh fennel leaves
- 1/4 c. Toasted pine nuts
- 2 Tbsp. Raisins plumped in
- Â Â warm water, and liquid removed
- 1 can Sardines packed in oil - (3 3/4 ounce) liquid removed
- 3/4 lb Percatelli
- Â Â Toasted bread crumbs
Directions
- In large skillet heat oil over moderate heat till warm. Add in onion and cook, stirring occasionally, till golden brown. Add in anchovies and cook, stirring, over low heat till melted. Add in fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 min, or possibly till heated through.
- In a large pot of boiling salted water cook the percatelli till al dente. Drain. Transfer to a serving bowl, add in sardine mix and bread crumbs and toss to combine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 220 | 82% |
| Total Fat 25.12g | 31% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 121mg | 5% |
| Potassium 204mg | 6% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.76g | 1% |
| Protein 7.01g | 11% |
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