Fennel-Sardine Spaghetti

• 8 ounces uncooked spaghetti
• 1 medium fennel bulb (about 8 ounces)
• 2 tablespoons olive oil
• 1 cup prechopped onion
• 3 garlic cloves, chopped
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 1 (15-ounce) can sardines in tomato sauce, undrained

1. Cook pasta according to package directions; drain.
2. Trim outer leaves from fennel. Chop fronds to measure 1/2 cup. Discard stalks. Cut bulb in half lengthwise; discard core. Thinly slice bulb.
3. Heat oil in a large skillet over medium-high heat. Add sliced fennel and onion; saute 4 minutes. Add garlic; saute 20 seconds. Stir in tomato sauce, oregano, red pepper, and sauce from sardines. Cover and reduce heat.
4. Discard backbones from fish. Add fish to pan; gently break fish into chunks. Cover and cook 6 minutes. Toss pasta with sauce; sprinkle with fronds.

spaghetti, fennel bulb, olive oil, onion, garlic, tomato sauce, oregano, red pepper, sardines in tomato sauce

Taken from www.myrecipes.com/recipe/fennel-sardine-spaghetti (may not work)