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Sardine, tomato & black olive spaghetti with feta
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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,518kJ/ 600kcals
Fat
22g
Saturated Fat
10g
Carbohydrates
68g
Sugars
5.6g
Fibre
4.9g
Protein
29g
Salt
1.7g
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