Sardine and Black Olive Spaghetti
- 100g brown spaghetti
- 2 large tomatoes, finely chopped
- 1 chopped red onion
- 15g chopped black olives
- ½ tsp chopped red chilli
- ½ lemon, zest and juice only
- 4 tbsp chopped basil
- 2 x 120g tins of sardines in olive oil, drained
- Cook the pasta in boiling salted water until al dente. Meanwhile, mix together the tomatoes, onion, chilli, olives, lemon zest and basil to make a salsa, and heat the sardines in a small saucepan.
- Drain the spaghetti and return to the pan. Toss in the tomato salsa, then add the sardines in large chunks. Season with pepper, lemon juice and a little oil from the sardine can, then serve immediately.
15 mins
2 serving