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Sardine spaghetti
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Total Time:
30 minutes
Sicilian pasta with sardines using tinned fish for a quick weeknight meal bursting with Mediterranean flavors. Ready in under 30 minutes.
Ingredients:
  • 2 large ripe tomatoes (200g)
  • 1 x 120 g tin of sardine fillets in olive oil
  • 200 g baby spinach
  • 300 g dried wholewheat spaghetti
  • 1 bulb of fennel
  • 2 lemons
  • 20 g ricotta salata
  • 1 pinch of dried chilli flakes
Instructions:
  • Cut and deseed 2 large ripe tomatoes (200g total), then place them in a blender. Add 1 x 120g tin of sardine fillets (including oil) and blend until smooth, adding water if needed. Slice 200g baby spinach, place in a colander, then cook 300g wholewheat spaghetti according to package instructions. Reserve leafy tops from 1 fennel bulb, finely slice the stalks and bulb. Add fennel to the spaghetti pan towards the end of cooking. Drain spaghetti and fennel over spinach in colander to allow wilting. Return pasta, fennel, and spinach to pan, mix with sardine sauce. Squeeze in juice from 1 lemon, adjust consistency with cooking water if needed. Season with salt and pepper, then grate 20g ricotta salata and lemon zest on top. Add fennel tops and a pinch of chili flakes. Serve with lemon wedges.

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