Recipe: Pasta with Niçoise Sauce

Makes 4 servings

20 pitted Kalamata olives

1 pint cherry tomatoes

6 ounces fresh green beans, trimmed and cut into bite-size pieces

1/2 small red onion, sliced (about 1/3 cup)

5 cloves peeled garlic, divided

7 tablespoons extra-virgin olive oil, divided

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

1 can (3.75-ounce) sardines, drained

6 ounces orzo pasta

1 bunch fresh basil, torn into pieces

1. Preheat oven to 400 degrees. Meanwhile, toss olives, tomatoes, green beans, onion, 4 cloves garlic, 1 tablespoon olive oil and vinegar together on a rimmed baking sheet. Season with salt and pepper, lay sardines over top of vegetables and roast about 30 minutes, tossing with tongs halfway through cooking. When vegetables are done, tomatoes will be brown and starting to collapse; the sardines will have "melted" into the vegetables.

2. While the vegetables are cooking, bring a large pot of water to a boil. Salt the water heavily and cook the pasta until just barely tender. Drain and keep warm.

3. Meanwhile, using a mortar and pestle, or a food processor, pound or process the basil with the remaining clove of garlic. Drizzle remaining 6 tablespoons olive oil into the mortar or food processor and pound or process to make a smooth green sauce.

4. When vegetables are just done, remove them from the oven, divide the cooked orzo among 4 plates and top with vegetable mixture. Drizzle with green sauce.

Data per serving:

Calories 521

Protein 11.8 grams

Fat 33.6 grams

Carbohydrates 44.1 grams

Sodium 879 mg

Saturated fat 4.5 grams

Cholesterol 23mg

Adapted from Chef Ivy Manning, Salud! Cooking School, Whole Foods Market