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Fusilli with sardines, Swiss chard & tomato
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Transform store-cupboard canned sardines into a delicious meal with earthy Swiss chard and piquant capers. Double or treble quantities as needed.
100g Swiss chard
120g can Sardine Piccanti
1 clove garlic, crushed
1 tsp nonpareille capers, drained
227g can chopped tomatoes
90g fusilli bucati
¼ x 25g pack basil, leaves only
½ lemon, juice
1 Bring a pan of salted water to the boil. Finely chop the chard stalks and roughly chop the leaves. Set a large frying pan over a medium-high heat; add 1 tbsp oil from the sardine can (discard the remaining oil). Add the garlic and capers and cook for 30 seconds, then stir in the chard stems. Cook for 3-4 minutes. Stir in the tomatoes, season then reduce the heat to medium. Cook for 5 minutes, then add the chard leaves and cook for 5 minutes more.
2 Meanwhile, cook the pasta in the boiling water according to pack instructions. Drain, then add to the frying pan along with the sardines and basil. Toss everything together to coat the pasta and break up the sardines. Squeeze over the lemon juice and serve.
Typical values per serving:
This recipe was first published in October 2021.