Sicilian pasta

Sicilian pasta


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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.

Janet Mitchell

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.

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