Dinner · Mediterranean · 10 min
Poached Pacific Sardines in Tomato-Ginger Broth with Whole Wheat Penne
- Calories
- 693
- Protein
- 47g
- Carbs
- 82g
- Fat
- 20g
Ingredients
- 106.1 g whole-wheat penne pasta
- 160.2 g canned Pacific sardines in tomato sauce
- 44.2 g diced canned tomatoes
- 0.5 tsp fresh ginger
- 1 clove garlic
- 1 tbsp extra-virgin olive oil
- 2 sprig basil
- 1 tsp lime juice
- 0.25 tsp ground ginger
Method
- 01Bring a large pot of salted water to a rolling boil. Add whole wheat penne and cook for 9 to 10 minutes until al dente, then drain, reserving 2 tablespoons of pasta water.
- 02In a saucepan, heat extra-virgin olive oil over medium-low heat. Add minced garlic and minced ginger, cooking for 1 minute until fragrant.
- 03Add diced tomatoes, Thai basil, and canned sardines along with their sauce to the saucepan. Simmer gently for 3 to 4 minutes to warm through and poach the sardines gently without breaking them, ensuring the fish is thoroughly heated through to 145°F (63°C).
- 04Fold the drained penne into the warm tomato-sardine broth, gently stirring to coat.
- 05Plate in a shallow bowl, top with sardines, and finish with a squeeze of fresh lime juice and a dusting of galangal powder.
Cook it with the whole plan around it
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