Sardine Spaghetti
- 1 tbsp olive oil
- ½ red onion, sliced
- 2 sliced garlic cloves
- ½ tsp smoked paprika
- Pinch of chilli flakes
- 180g spaghetti
- 1 tbsp toasted pine nuts
- 120g quality tinned sardines in olive oil, drained
- 1 tbsp capers
- 25g grated pecorino
- Handful of rocket leaves
- Fry the red onion and a pinch of salt in the oil for 5 mins, then stir in the garlic, paprika, chilli flakes and some black pepper and cook for 2 mins more. Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain, reserving a splash of cooking water.
- Add the pine nuts and sardines to the frying pan, breaking the sardines into chunky pieces with a wooden spoon. Add the rocket leaves to the mixture, remove from the heat, then stir in the spaghetti and toss well to combine. Scatter with pecorino and serve.
25 mins
2 serving