Tomato, Fennel, and Sardine Linguine

1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
2. While pasta is cooking, heat a large sauté pan over medium heat. Add 2 Tbsp. of the olive oil. Sauté the fennel until softened and lightly browned in places, about 5 minutes. Add the garlic and continue to cook until aromatic, another 30 seconds. Stir in the raisins, cherry tomatoes and lemon juice. Cook to heat through and soften the raisins, about 2 minutes. Season with salt and pepper.
3. Toss in the linguine and sardines, breaking up the sardines into bite-sized pieces without letting them break up too much.
4. Divide between 4 bowls. Drizzle with remaining olive oil and sprinkle with parsley.

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