Chilli & Sardine Fettuccine

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (410 g)
  • Calories 948.5
  • Total Fat - 14.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 20.4 mg
  • Sodium - 594.8 mg
  • Total Carbohydrate - 200.9 g
  • Dietary Fiber - 13.5 g
  • Sugars - 74 g
  • Protein - 12.1 g
  • Calcium - 169.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 43.6 mg
  • Thiamin - 0.4 mg

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet direction or until al dente and drain well, reserving 1/4 cup (60ml) of the cooking liquid.

Step 2

Meanwhile, heat a large frying pan over medium heat and add oil, onion and salt and cook, stirring, for 2 minutes or until onion is soft and then add the garlic and cook for 1 minutes until aromatic.

Step 3

Add chilli flakes, if using and cook for 30 seconds and stir in the stock and passata and reduce heat to low and cook for 5 to 6 minutes or until the sauce thickens slightly and gently fold in the sardines and roasted peppers.

Step 4

Add pasta, reserved cooking liquid, lemon zest, lemon juice and parsley to the sauce mixture and gently fold until well combined and season with salt to serve.

Tips & Variations


No special items needed.

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