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Spanish Pasta With Sardines And Saffron

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  Diced fennel 1 Cup (16 tbs)
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Canned sardines 3 Ounce, drained
  Dry white wine 4 Ounce (1/2 Cup)
  Powdered saffron 1⁄8 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Toasted pine nuts 1⁄2 Ounce
  Pitted black olives 6 Large, quartered (pignolias)
  Linguine 3 Ounce
  Fennel leaves 1 Tablespoon (For garnish)

1. In large pot of boiling water, cook fennel 10 minutes. Remove to bowl with slotted spoon; reserve liquid in pot.
2. In medium nonstick skillet, heat oil; add onion. Saute, stirring frequently, until tender, about 4 minutes. Add sardines and fennel; cook over low heat 5 minutes, stirring occasionally.
3. Add wine, 1/2 cup of the reserved fennel cooking liquid, the saffron, pepper, pine nuts and olives. Simmer 10 minutes, stirring frequently.
4. Meanwhile, return the fennel cooking liquid to a boil; add linguine and cook 9-10 minutes, until tender; drain and place in serving bowl.
5. To serve, toss linguine with sardine mixture. Garnish with fresh fennel leaves.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 219 Calories from Fat 85

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 0.61 g3.1%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 253.9 mg10.6%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2.2 g8.9%

Sugars 2.3 g

Protein 7 g14.9%

Vitamin A 0.8% Vitamin C 10.8%

Calcium 3.2% Iron 6%

*Based on a 2000 Calorie diet

Spanish Pasta With Sardines And Saffron Recipe