April 23, 2019 1 min read

Ingredients

  • 1 1/2 cup Half a bulb of fresh fennel (diced)
  • 4 toes fresh garlic minced
  • 4 oz. sardines(fresh or premium quality canned packed in water or olive oil))
  • 1 lb. Garofalo Bucatini Pasta
  • 6 anchovy fillets cut small
  • 1 bay leaf
  • 1 tsp. Creole seasoning
  • 1 tsp. dried fennel seed (lightly toasted and ground)
  • 1/3 cup raisins
  • 1 oz. white wine
  • 1 Jar Original Pasta Sauce
  • 4 oz. Extra Virgin Olive Oil
  • 1 cup toasted bread crumbs
  • 1 cup sliced almonds



  1. Sauté fresh fennel, garlic and bay leaf in 2 oz (half) olive oil on low to medium for about 15 minutes.
  2. Add 1oz wine, anchovy, sardines & Sal & Judy’s Creole seasoning. Sauté for about 1 minute.
  3. Add Sal & Judy’s Original Pasta Sauce and raisins, bring to simmer for about 7 minutes.
  4. Serve over Bucatini pasta. Combine equals parts of toasted almonds and bread crumbs, top finished dish.

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