3 pounds Roma tomatoes, blanched, skinned and chopped
1/4 cup yellow onion, finely diced
1 small sweet pepper, finely diced
2 cloves garlic, minced
1/4 cup finely chopped fennel fronds
1 Tbslp finely chopped preserved lemon rind
1 tin unsalted sardines (I used Trader Joe’s brand), spines removed and fillets roughly broken into pieces
8 ounces whole wheat pasta
Feta cheese, for garnish
Capers, for garnish
Sauté onion, sweet pepper and garlic on olive oil. Add diced tomatoes and simmer until tomatoes are tender and sauce has thickened slightly. Add fennel and continue to simmer while pasta is cooking.
Cook pasta and drain. Toss pasta with sauce and add the sardine fillets. Garnish with crumbled feta cheese and capers.
Makes four servings.