Caramelized Fennel and Sardines Puttanesca

PREP TIME: 25 MIN
SERVINGS: 2-3

About

This cozy weeknight favorite is proof that you can make the most out of wholesome, affordable ingredients. Sardines, often overlooked in favor of pricier fish, are packed with omega-3 fatty acids and vitamin D, bringing both flavor and nourishment to your plate. This quick and easy twist on a classic Italian sauce is perfect for busy evenings and hungry families. Enjoy!

Ingredients

3 TBSP olive oil
3 cloves garlic
3 anchovy fillets
1 small bulb fennel
1 can crushed tomatoes (400 g)
1 TBSP balsamic vinegar
½ TSP dry oregano
Handful of olives
1 tin of sardines
Handful of parsley
Salt and black pepper to taste
Fennel fronds for garnish (optional)

Instructions

Caramelize the fennel:

Heat 2 tbsp of the olive oil in a large pan over medium heat. Add thinly sliced fennel and cook slowly for 10–12 minutes, stirring occasionally, until golden and soft. Season lightly with salt, then remove from the pan and set aside.

Build the sauce base:
In the same pan, add the remaining 1 tbsp olive oil, garlic, and anchovy fillets. Cook gently for about 1 minute, until the anchovies melt and the garlic is fragrant but not browned.

Add balsamic and tomatoes:
Deglaze with balsamic vinegar then stir in the crushed tomatoes and dry oregano. Scrape up any browned bits from the pan, and simmer uncovered for 10–15 minutes, until the sauce thickens slightly.

Combine everything:
Return the caramelized fennel to the pan, add the olives, and gently fold in the sardines. Warm through for a couple of minutes. Season to taste with salt and black pepper.

Finish and serve:
Stir through chopped parsley and garnish with fennel fronds if desired. Serve over your favorite pasta or with crusty bread.

Notes
If you like a bit of heat, chili flakes go great with this sauce.
You can use anchovies only, or try another type of canned fish (such as tuna).
For a more wholesome meal, serve it with whole-grain pasta.