Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
| Servings |
| 4 People |
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Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
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Ingredients
- 400 g dried spaghetti
- 1 tbsp olive or rapeseed oil
- 400 g fresh tomatoes chopped tinned tomatoes will also work
- 2-3 Garlic cloves - sliced
- 1/2 tsp dried oregano
- 3 tbsp chopped parsley
- splash of white wine a splash of the pasta water is fine if not using wine.
- 2 tins of sardines in olive or sunflower oil
- Salt and freshly ground black pepper
Servings: People
Instructions
- Cook the pasta according to the instructions on the packet.
- Heat the oil in a large frying pan, add the tomatoes and garlic and cook gently for 5 minutes until the tomatoes soften.
- Add a splash of wine or water, oregano and 2 tbsp of the chopped parsley. Keep the remaining parsley for scattering over the dish before serving. Continue cooking over a gentle heat for 3-4 minutes.
- Add the sardines and gently fold through the sauce. Turn the heat off.
- Add the drained pasta to the sauce, season and gently toss to combine. Scatter over the remaining parsley and serve.
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