Sardine tomato pasta with gremolata
By Ailsa Burt
Enjoy our crowd-pleasing pasta with sardines and gremolata. With added nutrients thanks to the sardines, it’s a healthy dish that’s low on calories and fat
- Prep:5 mins
Cook:15 mins
- Serves 1
- Easy
Nutrition per serving
- kcal 405
- fat 9g
- saturates 2g
- carbs 53g
- sugars 0g
- fibre 11g
- protein 23g
- salt 0.8g
Ingredients
- 75g wholemeal spaghetti
- 1⁄2 x 120g can sardines in oil
- ½ tbsp capers, drained
- 2 garlic cloves, crushed
- 2 tomatoes, roughly chopped
- 30g rocket
- ½ lemon, zested
- small handful of parsley, finely chopped
Method
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.
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.
