Sicilian-style spaghetti with sardines
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry pasta
200 g
High fibre wholemeal bread
35 g, (½ cup) made from high-fibre wholemeal bread
Olive oil
1 tbs
Sardine, raw
6 medium, cleaned, filleted (220g)
Garlic
2 clove(s), finely chopped
Eggplant
1 medium, chopped
Cherry tomatoes
250 g
Zucchini
2 medium, chopped
Dried chilli flakes
⅛ tsp, (pinch)
Fresh flat-leaf parsley
⅓ cup(s), chopped
Lemon juice
¼ cup(s), (60 ml)
Sultanas
2 tbs
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
2
Meanwhile, heat a large non-stick frying pan over medium heat. Cook breadcrumbs, stirring, for 3–4 minutes or until golden. Transfer to a plate.
3
Heat 3 teaspoons oil in same cleaned pan over medium-high heat. Cook sardines for 1 minute each side or until just cooked through. Transfer to a plate. Cover to keep warm.
4
Heat remaining oil in same pan over medium-high heat. Cook garlic, eggplant, tomatoes, zucchini and chilli, stirring occasionally, for 5 minutes or until vegetables have softened.
5
Add spaghetti, sardines, parsley, juice and sultanas to pan and toss to combine. Season with salt and pepper. Serve sprinkled with breadcrumbs.
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