Pasta and sardine salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pack | (16oz) macaroni penne or ziti |
| Salt | ||
| 3 | smalls | Tomatoes (about '14 pound) |
| 1 | medium | Onion |
| 2 | slices | Whole-wheat bread |
| 1 | small | Head escarole (about 1/4lb) |
| Olive oil | ||
| 3 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Coarsely ground black pepper |
| ½ | cup | Golden raisins |
| 1 | tablespoon | Chopped parsley |
| 2 | cans | (2 1/2oz) sardines packed in oil, drained |
Directions
ABOUT 45 MINUTES BEFORE SERVING: 1. Prepare macaroni as label directs, using 2 t salt in water. Drain macaroni; rinse with running cold water to cool; drain well.
2. Meanwhile, cut tomatoes into wedges. Dice onion. Finely chop bread to make crumbs. Cut escarole into 2" pieces.
3. In sm skillet over md heat, in 2 T hot olive oil, cook onion until tender and golden. With slotted spoon, remove onion to bowl. In same skillet, cook bread crumbs, shaking skillet frequently, until crumbs are toasted.
4. In lg bowl, with wire whisk or fork, mix vinegar, pepper, 3 T olive oil, and ¼ t salt. Add escarole, penne, tomatoes, raisins, parsley, onion, and bread crumbs. Toss gently to mix. Tlick in sardines.
Each serving: About 455 calories, 15 fat, 29 mg Cholesterol, 555 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG