Mediterranean pasta with sardines
Dry wholemeal pasta
300 g, spaghetti
450 g, mixed medley variety, quartered
2 clove(s), crushed
Fresh red chilli
1 whole, sliced
Green olives, drained
12 individual, Sicilian variety, pitted, halved
Baby capers, rinsed, drained
¼ cup(s), (60ml)
Baby spinach leaves
Sardines, canned in springwater, drained
2 can(s), (Buy 2x125g cans)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Add tomato. Stir for 4-5 minutes. Add garlic, chilli, olives and capers. Stir for 2 minutes.
- Add pasta to pan with lemon juice, spinach and sardines. Gently toss to combine. Season with salt and pepper.