4 Serves
25 Mins
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the noodles.
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ItalianVitamin E
1 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
290 µg / 400 µgCalcium
144 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
470 mg / 4,700 mgSodium
267 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
While the pasta cooks, heat the olive oil in a large frying pan over medium-low heat. Add the diced onion and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Add the tomatoes, olives, capers, lemon juice, and red pepper flakes to the pan. Incorporate the sardines, including their oil, and gently break the fillets into bite-sized pieces using a fork.
Pour the reserved pasta water into the sauce and season with freshly ground black pepper. Simmer for 2 minutes to allow the flavors to meld.
Toss the cooked fettuccine into the sauce until well coated. Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley, accompanied by crusty bread.
25
g65
g18
g
Chinese
Italian