Sicilian Sardine pasta

Name: Sicilian Sardine pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 150 g spaghetti; 25 g pine nuts; 2 tbsp olive oil; 400 g can peeled Italian cherry vine tomatoes; 135 g can Parmentier Sardines in Tomato Sauce; 2 tbsp nonpareille capers in brine, drained; 25 g raisins; Pinch chilli flakes; ½ lemon, juice; 25 g pack flat leaf parsley, leaves roughly chopped

This simple pasta dish is packed full of flavour and all created from store cupboard essentials and on the table within 20 minutes – guaranteed to become a regular midweek staple.

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Low in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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150g spaghetti
25g pine nuts
2 tbsp olive oil
400g can peeled Italian cherry vine tomatoes
135g can Parmentier Sardines in Tomato Sauce
2 tbsp nonpareille capers in brine, drained
25g raisins
Pinch chilli flakes
½ lemon, juice
½ x 25g pack flat leaf parsley, leaves roughly chopped

Bring a pan of salted water to the boil and cook the pasta according to pack instructions.
Heat a large frying pan over a medium heat. Add the pine nuts, toast briefly, then tip onto a plate. Add the oil to the pan, tip in the cherry tomatoes and heat through, then add the sardines and their sauce and mash with a fork, keeping the texture chunky.
Simmer for a few minutes on a medium heat, then stir through the pine nuts, capers, raisins and chilli flakes and simmer for 2 minutes more.
Drain the pasta, reserving about 50ml cooking water. Add the pasta to the frying pan with the lemon juice, a little reserved pasta water and most of the parsley. Season. Toss everything together well, then serve with the remaining parsley sprinkled over.