I used to make this for myself as one of my healthy eating low-calorie foods, but it has fast become a favourite with others in my family. You could swap sardines for tuna or mackerel if you want, although the tinned sardines in tomato sauce just make this dish taste even better. The quality of ingredients should be top-notch, as they do all the hard work. I love Parmentier sardines in tomato, they are just delicious!
Ingredients (Serves 2)
2 Tins of sardines in tomato sauce
150g of Bucatini or Spaghetti
2 Cloves of garlic sliced
10 Cherry tomatoes in quarters
1 Tbsp of extra virgin olive oil (plus extra for drizzling)
Pinch of chilli flakes
1 Red pepper sliced
Bag of rocket leaves
Boil your bucatini/spaghetti as per the instructions in salted water.
In a large wok or non stick pan, place the olive oil, garlic, tomatoes, chilli flakes and red peppers. Cook and stir for around five minutes.
Once the bucatini/spaghetti has cooked, remove two ladle full of the water and place into the pan/wok. Drain the bucatini/spaghetti and add it to the wok. Add in the sardines and break into chunks, gently mixing it around. Squeeze in half the lemon, take a handful of rocket and add it to the frying pan, season with salt and mix around again.
Cook for a further couple of minutes, so that the rocket begins to wilt slightly. Place the spaghetti in bowls. You will notice some of the ingredients are at the base of the pan, so pour equally onto the spaghetti.
Take the rest of the rocket, squeeze some lemon over, grind a little salt and drizzle with a little olive oil. Mix to combine and coat the rocket, then add to the spaghetti bowls.