Photo: Markus Spiske
Sardine Linguine With Sundried Tomatoes And OlivesSardine Linguine with Sundried Tomatoes and Olives
13 ingredients
Serves 2
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Estimated Nutrition (whole recipe, rough)
606
Calories
33g
Protein
46g
Fat
23g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sardine | 100g canned drained | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup pitted black olives, coarsely chopped
- ¼ cup sun-dried tomatoes, coarsely chopped
- 1 can boneless skinless brisling sardines in oil, drained
- ¼ cup olive oil
- ¼ cup finely minced fennel bulb
- 2 cloves garlic, minced with salt
- 1 large handful baby arugula
- 2 tablespoons pine nuts, toasted
- Red pepper flakes
- Salt
- freshly ground black pepper
- juice of 1 lemon
- ¾ lb linguine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes