Hands-On Time: 18-20 Minutes

Kitchen Equipment: Medium saucepan or frying pan, large pot for cooking pasta, colander, large stirring spoon, lemon zester or microplane, sharp knife, cutting board.

Ingredients:

• 1 Six – Eight Oz jar or can good quality Tuna Olive Oil (I love the Tonnino brand) or for stronger flavor, Sardines in Olive Oil
• 1 Small Fennel Bulb, thinly sliced
• 1 Large Garlic clove, smashed & minced
• 1/4 Tsp Red Pepper Flakes
• 1 15 Oz Can Whole Peeled Tomatoes
• 2 Tbsp White Wine or Vermouth
• Zest from one Lemon
• Juice from 1/2 Lemon
• 1 Tbsp Capers (omit if using Sardines)
• 1/4 Cup Toasted Breadcrumbs
• Coarsely Chopped Fennel Fronds
• Parmesan Cheese
• 1/2 Box of Spaghetti or Linguine

Steps:

• Assemble all measured and prepared ingredients and tools within arms reach of the stovetop.
• Set pasta water to boil in large pot.
• Drain about 1 Tbsp oil from the tuna or sardine can into the frying pan, over medium heat.
• Add the fennel and sauté until turning golden, about five minutes
• Add the garlic and continue to sauté, three – five minutes more
• Add the red pepper flakes and stir until fragrant, about one minute
• Add the tomatoes, juice & sauce included, plus the fish, leaving the fish in large chunks.  (The chunks will reduce down as you stir normally and generally continue through the steps – breaking them down at this phase will create a mushy sauce.)  Cook over medium – low heat, stirring occasionally, until liquid is reduced.
• Add the wine, again stirring occasionally until liquid is reduced.
• Add the capers, lemon zest and juice, stir once more to incorporate and cover to keep warm.
• Drop pasta into boiling water and cook per the package instructions – fine of course to do this simultaneously as you cook the sauce!
• Add 2/3 of the sauce to the cooked & drained pasta, and toss with almost all the breadcrumbs and fennel fronds.
• Place the mixed pasta and sauce in a serving bowl, and top with remaining sauce, crumbs and fronds.

• Garnish individually with a few more fronds and Parmesan.