Fennel spaghetti with sardines

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 515 Kcal, 22g Protein, 58g Carbohydrates, 20g Fat


  • Fennel
  • 1 tbsp olive oil
  • 2 fennel (approx. 200 g each), very thinly sliced
  • 1 tin sardine (MSC) (approx. 90 g), drained, bones removed
  • 2 tbsp water
  • 1 organic lemon, use half of the grated zest and juice
  • a little pepper
  • 0.5 tsp salt
  • Spaghetti
  • 1 tbsp olive oil
  • 150 g spaghetti
  • salted water, boiling

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  • Fennel

    Heat the oil in a frying pan. Add the fennel, stir fry for approx. 4 mins. Add the sardines, water, lemon zest and juice, mix, season and simmer for approx. 4 mins.
  • Spaghetti

    Cook the spaghetti in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti to the fennel along with the reserved cooking water and oil, mix and serve.
  • Tip:

    Mix in 2 tbsp of finely chopped flat-leaf parsley.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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