Cook pasta (3 parts water to 1 part pasta) over high heat in vigorously boiling water that has a dash of olive oil and a pinch of salt added to it.
Boil pasta for about 8 minutes until al dente. Drain and toss in some olive oil and leave aside.
In the meantime, make the sauce:
In a pan over medium heat add wine and some white pepper and simmer until most of the alcohol has evaporated. Add the stock, garlic and some olive oil. Simmer to reduce the sauce to half. Pour this into a flask to mix by shaking. Add the balsamic vinegar, lime, olive oil, salt, cayenne pepper and some of the raw garlic. Shake the mixture well to mix.
Pour the dressing back into the pan, add the cooked pasta followed by the tomatoes, chillies, onions, peppercorns and sardines. Stir well.
Plate the pasta and scatter over some of the breadcrumbs and Parmesan.
Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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