Meals and Courses

Spicy Sardine Linguine

cook 20 mins
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can cherry tomatoes
  • ½ teaspoon dried chilli flakes
  • pinch of sugar
  • ½ teaspoon finely grated lemon rind
  • 350 g (11½ oz) linguine
  • 2 x 120 g (3¾ oz) cans sardines in oil, drained
  • 2 teaspoons rinsed capers
  • salt and pepper
  • basil leaves, to garnish (optional)
  • Heat the olive oil in a large pan and cook the onion and garlic over a medium heat for 6–7 minutes, until softened. Add the tomatoes, chilli flakes, sugar, lemon rind and seasoning and bring to the boil. Cover and simmer for about 10 minutes, until thickened.
  • Meanwhile, cook the linguine in a large pan of boiling salted water for 11 minutes, or according to the packet instructions, until ‘al dente’. Drain, reserving 2 tablespoons of the cooking water and return to the pan.
  • Stir the sardines and capers into the tomato sauce for the final 1–2 minutes. When hot, add to the drained pasta along with the reserved cooking water and toss gently. Serve heaped into bowls and garnished with extra black pepper, and with basil leaves, if desired.
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