Home
recipe-guide
Great value recipes

Pork banger and naan pizza

Great value

Pork banger and naan pizza

15 minutes

Caprese tomato tarte tatin

Great value

Caprese tomato tarte tatin

20 minutes

Sourdough toast with roast tomatoes, broad beans, goat's cheese and mint

Great value

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

15 minutes

Tostadas with black bean pâté

Beans recipes

Tostadas with black bean pâté

20 minutes

Three-bean potjie curry

Beans recipes

Three-bean potjie curry

25 minutes

Five-bean salad

Beans recipes

Five-bean salad

Tomato bredie with chicken

Chicken recipes

Tomato bredie with chicken

1 hour

Slow-cooked cowboy beans

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Baked beans on toast with chorizo

Beans recipes

Baked beans on toast with chorizo

10 minutes

Spicy pilchard frikkadels with pearl barley and tomato salsa

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Baked brinjal-and-tomato polenta

Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Sardine-and-raisin fettucine

Great value

Sardine-and-raisin fettucine

15 minutes

Load more

Sardine-and-raisin fettucine

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T extra virgin olive oil
2 T capers, drained
2 tomatoes, roughly chopped
85 g raisins
50 g pine nuts, toasted
2 x 106 g cans Woolworths Sild sardines, drained
400 g Woolworths fresh or dried fettucine pasta, cooked al dente
Woolworths De Rushca extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste

Method

Heat the olive oil in a large pan over a high heat and fry the capers until crispy.

Add the tomatoes, raisins and pine nuts and cook for a further 2 minutes. Carefully add the sardines.

Add the pasta and a ladle of the cooking water.

Season to taste and drizzle with olive oil to serve.

Cook's note: Pasta con le sarde – pasta with sardines – is the national dish of Sicily. It’s also a rather inspired midweek meal.