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Nutrition: Per serving

  • kcal405
    low
  • fat9g
    low
  • saturates2g
  • carbs53g
  • sugars5g
  • fibre11g
    high
  • protein23g
  • salt0.8g
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Method

  • step 1

    Cook the pasta following pack instructions in a large pan of boiling salted water. Heat 1 tbsp oil from the can of sardines in a non-stick frying pan over a medium heat and sizzle the capers and half the garlic for 1-2 mins until fragrant. Tip in the tomatoes and fry for 4-5 mins more until softened and bursting. Stir in the sardines and rocket, tossing a few times to break up the fish and wilt the leaves. Season.

  • step 2

    For the gremolata, combine the lemon zest, parsley and remaining garlic in a small bowl, and season. Drain the pasta and top with the sardine sauce and gremolata.

Recipe from Good Food magazine, March 2023

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.6 out of 5.17 ratings
samantha rogers 1 avatar

samantha rogers 1

Doubled for 2 people. Substituted olives for capers and added a jar of red peppers. Delicious and added to my favourite healthy dinner plans.

cidex64

question

Is it ok to use Fresh sardines ?

h2cqxdfmqn87803

Would pilchards, work using the same ingredients and method?

holdernesstiger

Yes I coot-it with tinned Mackerel and it works well

lauramariemoorcroftVuyCqmki

This dish was easy to make, and it was delicious!

gorgous

question

Is it ok to freeze?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this can be frozen. We hope this helps. Best wishes, BBC Good Food Team.

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