Sicilian Sardine pasta

Bring a pan of salted water to the boil and cook the pasta according to pack instructions.

Heat a large frying pan over a medium heat. Add the pine nuts, toast briefly, then tip onto a plate. Add the oil to the pan, tip in the cherry tomatoes and heat through, then add the sardines and their sauce and mash with a fork, keeping the texture chunky.

Simmer for a few minutes on a medium heat, then stir through the pine nuts, capers, raisins and chilli flakes and simmer for 2 minutes more.

Drain the pasta, reserving about 50ml cooking water. Add the pasta to the frying pan with the lemon juice, a little reserved pasta water and most of the parsley. Season. Toss everything together well, then serve with the remaining parsley sprinkled over.