4 ounces whole grain linguine
3 tablespoons extra virgin olive oil, divided
4 cups fennel thinly, sliced
2 tablespoons garlic, finely chopped
½ cup raisins
2 cups cherry tomatoes, halved
¼ cup lemon juice
2, 4.375 ounce cans sardines, drained
¼ cup finely chopped parsley
Recipe and photo courtesy of National Pasta Association [1]
Links
[1] https://sharethepasta.org