Sardine, tomato & black olive spaghetti with feta

Name: Sardine, tomato & black olive spaghetti with feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 120 g can sardine picante; 2 clove/s garlic, chopped; 2 basil, stalks chopped, leaves shredded (optional); 227 g can Essential Chopped Tomatoes; 150 g Essential Spaghetti; 100 g Essential Greek Feta, cubed; 12 Essential Pitted Black Olives, drained and halved; 2 pinch Pecorino Romano, grated, to serve (optional)

This recipe is perfect for when you need something quick and delicious to eat - the sauce cooks at the same time as the pasta, making it really simple.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

120g can sardine picante
2 clove/s garlic, chopped
2 basil, stalks chopped, leaves shredded (optional)
227g can Essential Chopped Tomatoes
150g Essential Spaghetti
100g Essential Greek Feta, cubed
12 Essential Pitted Black Olives, drained and halved
2 pinch Pecorino Romano, grated, to serve (optional)

Method

Drain the oil from the sardines and heat 2 tbsp in a small pan over a low heat. Chop the chilli from the sardine can, discarding the stalk. Add to the oil with the garlic and basil stalks. Cook for 30 seconds, then add the tomatoes and some seasoning. Simmer gently for 10 minutes, stirring occasionally, until thickened.
Meanwhile, cook the pasta according to pack instructions, or until al dente. Drain and return to the pan. Flake the sardines into the tomato sauce, add the shredded basil leaves, feta and olives, then simmer for 1-2 minutes until piping hot. Stir into the pasta and serve on warm plates with the cheese and a leafy salad, if liked.

Cook’s tip

You can substitute plain sardines in olive oil and just add a little dried chilli flakes if you can’t find the spicy version. It can be handy to keep a pot of basil growing in the kitchen, so you always have fresh to hand, but this recipe works fine without it.