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Total time
20 Minutes
Serving Size
4 servings

 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

  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.

Recipe and photo courtesy of National Pasta Association


Calories: 360
Total Fat: 15g
Saturated Fat: 2.5g
Sodium: 260mg
Carbohydrate: 42g
Fiber: 4g
Total Sugar: 15g (Added Sugar: 0g)
Protein: 19g

Serving Size: 4 servings

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