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
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
- 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.
- Toss in the linguine and sardines, breaking up the sardines into bite-sized pieces without letting them break up too much.
- Divide between 4 bowls. Drizzle with remaining olive oil and sprinkle with parsley.
Recipe and photo courtesy of National Pasta Association
Total Fat: 15g
Saturated Fat: 2.5g
Total Sugar: 15g (Added Sugar: 0g)