Sicilian pasta

    50 minutes

    In your quest for healthy foods, don't overlook the humble sardine, a rich source of protein, calcium (from the bones) and omega-3 fatty acids.

    Be the first to make this!

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 small onion, finely chopped
    • 3 cloves garlic, crushed
    • 1 small bulb fennel, trimmed and cut into 1cm dice
    • 2 cans (400g each) no-added-salt chopped tomatoes
    • 2 cans (105g each) sardines packed in oil, drained
    • Salt
    • Cayenne pepper
    • 300g macaroni or ziti
    • 1 tablespoon pine nuts, toasted

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a large nonstick frying pan over moderate heat. Add the onion and garlic and cook for 5 minutes or until soft. Add the fennel and cook for a further 5 minutes or until soft. Add the tomatoes, sardines, and a pinch each of salt and cayenne pepper, and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes or until the sauce is blended and highly flavoured.
    2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain well. Toss the hot pasta with the sauce and scatter over the pine nuts.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)