• 2 120g cans of sardines in sunflower oil
  • 1 50g can of anchovy fillets in oil
  • 3 plum tomatoes, whole
  • 2 table spoons capers
  • 9 table spoons of extra virgin olive oil
  • 1 red chilli, deseeded
  • generous handful of basil leaves
  • 1 onion, chopped finely
  • 1 cup of frozen peas (petit pois are best)
  • Pasta of your choice (not lasagne)
  • Parmesan cheese, grated


  • STEP 1
    For the sauce - Lightly drain the sardines and anchovy fillets and tip them into a food processor. Add the whole tomatoes, capers, chilli, basil leaves and 8 table spoons of olive oil. Blend on high for about 30 seconds or until the mixture is smooth.
  • STEP 2
    Heat 1 table spoon of olive oil in a frying pan and lightly fry chopped onions and frozen peas. You are really only softening the onion and heating the peas so this will only take 6 or 7 minutes.
  • STEP 3
    Meanwhile, cook pasta according to instructions on the packet.
  • STEP 4
    Transfer all the ingredients to a large bowl and using tongs or 2 forks or 2 spoons, gently combine everything until the pasta is generously coated in the sardine sauce and the onions and peas are evently distributed. Sprinkle with grated parmesan and serve immediately

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