Chilli sardine spaghetti
250 g, spaghetti
2 bunch(es), cut into 5cm pieces
2 tbs, extra virgin variety
Sardines, canned in springwater, drained
2 can(s), (2 x 110g cans)
4 clove(s), crushed
dried chilli flakes
200 g, baby grape variety, halved
fresh flat-leaf parsley
¼ cup(s), chopped
1 medium, cut into wedges, to serve
- Cook the spaghetti in a large saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini in the last 2 minutes of cooking. Drain and return to the pan.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook sardines, garlic and chilli, stirring, for 2 minutes or until fragrant. Add the sardine mixture and tomato to the spaghetti. Season with salt and pepper and toss to combine.
- Top with parsley and serve with lemon wedges.