Sardine & Tomato Pasta
Recipe
A speedy store-cupboard pasta dish that you're going to love. It's salty, spicy, and seriously delicious.
Prep time: 10 mins | Cooking time: 30 mins | Serves 4
Italian | MOB | Main
Ingredients
- 4 Garlic Cloves
- 135g Pitted Green Olives
- 400g Spaghetti
- 400g Tinned Plum Tomatoes
- 120g Tinned Sardines In Tomato Sauce
- 50g Fresh Parsley
- 1Tbsp Chilli Flakes
- Olive Oil
Method
- Bring a large pan of salted water to the boil.
- Meanwhile, peel and slice your garlic cloves as finely as possible, set aside. Add a generous glug of olive oil to a frying pan over a low heat. Add the garlic along with the chilli flakes and sizzle for a minute, careful not to let the garlic burn.
- Tip the tin of sardines into the pan and mush them up with a wooden spoon. Let it cook for a couple minutes more. Add some olive brine to the sardine tin, rinse off all the cling-ons and pop that into the sauce as well. Roughly chop the olives and add to the pan.
- Whack the spaghetti into the now boiling pan of water and set a timer for 8 mins.
- Grab your tin of plum tomatoes and add them to the sauce by squeezing them in your hands then cook for 5 mins further, if it’s a little too thick, you can add a little olive brine to loosen.
- Roughly chop up your parsley and add most of it to the sauce, reserving a little for garnishing. Taste and season with salt and black pepper.
- Once the timer goes off, use tongs to transfer the al dente spaghetti down into the pan of sauce, add a big splash of pasta water and continue to cook the pasta in the sauce until it’s cooked through and the sauce is coating the pasta, around 2 mins. If it looks a little dry, simply add more of the pasta water.
- Plate up time. Twirl it onto serving plates and finish with the reserved parsley, a drizzle of olive oil and a crack of black pepper. BOOM.