Sardine pasta with olives, chilli, lemon and garlic
|500 g||pasta — spaghetti|
|50 ml||fresh chillies — 573|
|2 cloves||garlic — cloves, chopped|
|2||red chilli — deseeded and chopped|
|1||lemon — zest only|
|200 g||cherry tomatoes — halved|
|100 g||olives — pitted and halved|
|2x 120 g||sardines in tomato sauce|
Cook the spaghetti according to the package instructions until al dente. In the meanwhile, heat some oil in a heavy-based pan and fry the garlic and chilli over mild heat until aromatic. Grate the lemon rind and stir the tomatoes, olives and sardines, through, until warm.
Drain the spaghetti and stir the sauce through while still warm. Sprinkle some basil and lemon juice over to taste and serve immediately.
Word and image: Home magazine
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