Noodles with Tomatoes, Sardines and Mustard recipe
information
Serve this simple dish hot or at room temperature.
ingredients
350 g (12 oz) broad egg noodles
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) wholegrain mustard
1 garlic clove, finely chopped
225 g (8 oz) ripe tomatoes, roughly chopped
1 small red onion, finely chopped
1 green pepper, seeded and finely diced
60 ml (4 tbsp) chopped parsley
225 g (8 oz) canned sardines, drained
salt and freshly ground black pepper
croutons, made from 2 slices of bread, to serve (optional)
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) wholegrain mustard
1 garlic clove, finely chopped
225 g (8 oz) ripe tomatoes, roughly chopped
1 small red onion, finely chopped
1 green pepper, seeded and finely diced
60 ml (4 tbsp) chopped parsley
225 g (8 oz) canned sardines, drained
salt and freshly ground black pepper
croutons, made from 2 slices of bread, to serve (optional)
method
1. Cook the noodles in a large saucepan of boiling water for about 5 - 8 minutes until just tender.
2. Mean while, to make the dressing, whisk the oil, lemon juice, mustard and garlic in a small bowl with salt and pepper to taste.
3. Drain the noodles, tip into a large bowl and toss with the dressing. Add the tomatoes, onion, pepper, parsley and sardines and toss lightly again.
4. Season to taste and serve with crisp croutons, if using.
2. Mean while, to make the dressing, whisk the oil, lemon juice, mustard and garlic in a small bowl with salt and pepper to taste.
3. Drain the noodles, tip into a large bowl and toss with the dressing. Add the tomatoes, onion, pepper, parsley and sardines and toss lightly again.
4. Season to taste and serve with crisp croutons, if using.
serving amount
serves 4
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