Sicilian pasta salad

    20 minutes

    This is a variation of a Sicilian pasta and sardine dish traditionally made for St Joseph's Day. High in calcium and vitamin B12, sardines are also a good source of omega-3 fatty acids.

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    Serves: 4 

    • 250 g medium pasta shells
    • 1⁄2 cup fresh lemon juice
    • 3 tablespoons no-added-salt tomato paste
    • 1 teaspoon fennel seeds
    • 1 bulb fennel, stalks removed (fronds reserved), bulb cut into 2-cm chunks
    • 1⁄3 cup raisins
    • 3 cans (110 g each) sardines packed in oil, drained

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 1⁄2 cup of pasta cooking liquid.
    2. Meanwhile, in large bowl, whisk together lemon juice, tomato paste and fennel seeds. Whisk in reserved liquid.
    3. Add drained pasta, fresh fennel and raisins to dressing; toss well.
    4. Mince enough of reserved fennel fronds to get 1⁄2 cup. Add minced fronds and sardines to bowl and toss gently to combine. Serve at room temperature or chilled.

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