Eat for Eight Bucks: Sardine Linguine with Sundried Tomatoes and Olives Recipe

Ingredients

• ¼ cup pitted black olives, coarsely chopped
• ¼ cup sun-dried tomatoes, coarsely chopped
• 1 can boneless skinless brisling sardines in oil, drained
• ¼ cup olive oil
• ¼ cup finely minced fennel bulb
• 2 cloves garlic, minced with salt
• 1 large handful baby arugula
• 2 tablespoons pine nuts, toasted
• Red pepper flakes
• Salt
• freshly ground black pepper
• juice of 1 lemon
• ¾ lb linguine

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