Tomato, Fennel & Sardine Fettuccine
Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain.
Meanwhile, process bread to make coarse crumbs. Heat half the oil in a large frying the oil in a large frying pan over high heat. Add crumbs; cook for 5 minutes. Remove from heat.
Add remaining oil to pan. Add garlic and chilli; cook for 30 seconds or until golden. Add half the sardines; cook for 2 minutes. Add sauce and zest; simmer for 2 minutes or until thickened slightly. Add fennel; cook for 2 minutes. Add pasta; toss. Serve topped with remaining sardines, crumbs, extra zest and fennel fronds.
2675kJ; 14g fat (2g sat); 27g protein; 93g carbohydrate; 9g fibre
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