Pick Of The Crop Sardine Pasta
|Olive oil||6 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Red bell pepper||1 , sliced into strips|
|Yellow bell pepper||1 , sliced into strips|
|Blanched vegetables||4 Cup (64 tbs), cooled|
|Halved cherry tomatoes||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme/2 teaspoons dried thyme leaves||2 Tablespoon|
|Dry fettuccine||8 Ounce, cooked according to package directions and drained|
|Black pepper||To Taste|
|Water packed sardines||7 1⁄2 Ounce, drained (Or Oil Packed, 2 Cans, 3 3/4 Ounce Each)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1) Take a large skillet; heat oil in it over medium heat and sauté onion and garlic until onion is limp.
2) Mix in bell peppers and cook for 1 minute.
3) Stir in blanched vegetables, cherry tomatoes, lemon juice, thyme and pasta and heat just until cooked well.
4) Add salt and pepper to taste and cover with sardines on top and sprinkle with cheese after transferring the mixture to serving platter.
5) Serve hot immediately.