Sardine And Fennel Pasta

• 1/4 cup olive oil
• 1 small onion or several shallots
• 2 cups chopped fennel tops or bulbs or a combination (exact measurements are not critical)
• 1 28 ounce can of whole tomatoes
• 1 teaspoon fennel seed
• 2 cans (about 8 ounces) bone-in sardines packed in olive oil
• salt and pepper to taste
• 1 pound penne or other pasta

1. Put a pot of water to boil for the pasta.
2. Heat the olive oil until shimmering in the pan.
3. Finely chop the onions and saute until the begin to soften. If using fennel bulbs, chop fine and add with the onions. When the onions are soft, roughly chop the fennel fronds (if using) and add to the pan and cook until they brighten in color.
4. Drain the tomatoes and roughly chop. Add to the pan along with the fennel seed. Bring to a boil, then lower to a simmer for 5-10 minutes.
5. Add the sardines and heat through. Add salt and pepper to taste but be careful as canned sardines are briney already.
6. Meanwhile cook the pasta and drain. Stir in the sauce and serve.

olive oil, onion, fennel tops, tomatoes, fennel seed, olive oil, salt, penne

Taken from food52.com/recipes/16255-sardine-and-fennel-pasta (may not work)