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A speedy store-cupboard pasta with sardines, garlic, chilli and lemon in a rich tomato sauce. Tinned sardines are one of the easiest ways to add omega-3 to your week, and this dish is on the table in 30 minutes.
1.
Cook the pasta in a large pan of unsalted boiling water according to the pack instructions (10–12 minutes). Scoop out 100ml of the cooking water before draining.
2.
Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the onion until soft (5–6 minutes).
3.
Add the garlic, chilli flakes and oregano, and cook until fragrant (about 1 minute).
4.
Stir in the tomatoes and purée, and simmer until thickened (8–10 minutes).
5.
Add the sardines, breaking them into chunks, then the spinach and lemon zest. Stir until the spinach has wilted and the sardines are heated through (2–3 minutes).
6.
Toss the pasta through the sauce with the lemon juice and enough of the reserved water to loosen it. Season with the pepper and scatter with parsley.
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Storage information
Best eaten fresh. Cool leftovers within 2 hours, then cover and refrigerate for up to 2 days. Reheat until steaming hot all the way through. Not suitable for freezing.
Tip
For low carb, swap the pasta for 4 courgettes cut into ribbons with a vegetable peeler, and stir a drained 400g tin of butter beans into the sauce.
Cost-saving tips
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