Spicy Sardine Penne
- 1 tbsp olive oil
- Pinch of chilli flakes
- 2 sliced garlic cloves
- 400g tin of chopped tomatoes
- 300g penne pasta
- 1 tbsp red wine vinegar
- 2 x 120g tins of sardines in tomato sauce
- 80g halved black olives
- 10g basil leaves, to serve
- Fry the chilli flakes in the oil for a few seconds, then stir in the garlic and cook for a minute or so. Tip in the tomatoes and simmer for 15 mins or until thickened and saucy.
- Meanwhile, cook the pasta in boiling salted water until al dente. Drain and reserve a splash of the cooking water. Stir the vinegar into the sauce, tip in the tinned sardines and olives, stir in the drained pasta and loosen a little bit with the cooking water. Season, toss together, scatter with basil and serve.
15 mins
4 serving