Tomato Pasta with Sardines and Breadcrumbs

Ingredients

• 400 g (14oz) spaghetti ((or linguine))
• 2 cloves garlic
• 1 fresh red chilli
• 60 ml (1/4 cup) white wine
• 800 g (28oz) canned plum tomatoes ((we used Mutti))
• 120 g (4 oz) canned sardines in tomato sauce (see notes)
• 1 tablespoon capers ((jarred in brine))
• 1 small handful fresh parsley (finely chopped)
• 4 tablespoons breadcrumbs
• Zest of 1/2 lemon
• Salt and pepper
• 2-3 tablespoons olive oil

Steps

1. 1

   Heat a pan on a medium heat and add 1 tablespoon of olive oil. Add the breadcrumbs and toast until golden, making sure to stir often so they don’t burn. Transfer them to a bowl and add the zest of 1/2 lemon; set aside (photos 1 and 2).

2. 2

   Bring a large pot of water to a boil and salt it well. Finely chop the garlic cloves and fresh red chilli.

3. 3

   Heat around 2 tablespoons of olive oil in a large pan and add the garlic and chilli. Sauté for a few minutes until fragrant, then add the white wine (photos 3 and 4).

4. 4

   Let the wine reduce by half, then add the plum tomatoes, breaking them up in the pan with a wooden spoon or potato masher. Simmer the sauce on a medium-high heat for 5 minutes (photos 5 and 6).

5. 5

   After simmering the sauce for 5 minutes, add the pasta to the water and cook until al dente.

6. 6

   Stir the tinned sardines and capers into the sauce and continue to simmer the sauce until the pasta is done (photo 7).

7. 7

   When the pasta is ready, transfer it to the sauce using kitchen tongs and toss it to coat in the sauce. Add a splash of pasta water if needed. Finally, stir through some finely chopped fresh parsley (photo 8).

8. 8

   Serve in bowls topped with some breadcrumbs (you may not need them all).