2 tablespoons currants
1 pinch saffron (optional)
½ cup homemade whole wheat bread crumbs (see Ann’s Tips)
¼ cup + 2 teaspoons olive oil, divided
1 can of sardines in spring water or oil, drained
¼ cup chopped fennel leaves (see Ann’s Tips)
1 lemon, zest and juice
2 fat cloves garlic, thinly sliced
2 tablespoons pine nuts (see Ann’s Tips)
8 ounces whole-wheat spaghetti or bucatini
2 tablespoons chopped flat leaf parsley
You can coarsely crumble a thick slice or 2 of whole wheat bread with your fingers to make the breadcrumbs.
Fennel bulbs are often sold with stalks and fronds attached. This dish is a great use for them. The thicker stems can be used to flavor the pasta water, just put them into the water as you’re heating it through. If you cannot find any fennel with stems and leaves, in step 2 substitute with ½ teaspoon roughly chopped fennel seeds.
You can substitute sliced almonds for pine nuts.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.