Paccheri with Sardines & Fennel
Ingredients for 2 People:
1/2 Fennel Bulb (finely Chopped)
1 Small Onion (finely chopped)
2 Garlic Cloves (minced)
1tsp Olive Oil
1 Chili Pepper (thinly sliced)
200g Cherry Tomatoes (chopped)
1tbsp Fresh Parsley (finely chopped)
1 can Dunia Sardines in Sunflower Oil (chopped)
20g Black Olives (pitted, sliced)
50g Castillo Passata di Pomodoro
300g Fiorillo Paccheri Pasta
Salt & Pepper to Taste
Directions:
Fry the fennel and the onion in the olive oil until softened.
Add the garlic and chili. Mix well and cook for a couple of minutes.
Add the chopped tomatoes and the parsley.
Discard the oil from the sardines and add them to the pan.
Add the olives, and pasta and season with salt and pepper.
Mix well, bring it to a boil then lower the flame.
In the meantime boil the pasta in plenty of salted water. Cook it a minute less than instructed on the package.
Add half a ladle of pasta water to the sauce, mix well then add the cooked pasta.
Mix well and cook on a low flame for about a minute.
Serve with some fennel leaf trimmings.