Sardine Pasta Salad
I am always looking for more ways to get sardines in my diet as an inexpesive way to increase Omega 3's. This one is very nice.
- Duration
- Cook Time
- Prep Time
- 6 ServingsServings
Ingredients
- 1 pound pasta
- 1/4 cup extra virgin olive oil
- 1 small red onion, chopped
- 2 Cloves garlic, minced
- 1 can sardines, without bones, in oil, drained
- 1 pint cherry tomatoes, halved
- 8 ounces frozen artichoke hearts, thawed and quartered
- 2 tablespoons capers
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh flat leaf parsley
- coarse salt and pepper to taste
- Parmesan cheese
Preparation
Preparation
1 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
2 In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic.
3 Add the sardines to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes.
4 Add the pasta, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
5 Season with salt and pepper and Parmesan cheese, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
Special instructions
I am always looking for more ways to get sardines in my diet as an inexpesive way to increase Omega 3's. This one is very nice.
