Eat for Eight Bucks: Sardine Linguine with Sundried Tomatoes and Olives Recipe
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
Instructions
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