Sicilian-style spaghetti
YOU WILL NEED
1 tsp olive oil 40g breadcrumbs 10g fresh parsley, finely chopped, plus extra to garnish 150g wholewheat spaghetti
2 x 120g tins sardines in oil, drained (2 tsp oil reserved), backbones removed and flesh thickly flaked 1 onion, finely diced ½ tsp crushed chillies 40g raisins 3 tbsp white wine (optional) 20g pine nuts, toasted (optional) ½ lemon, zested and juiced
DIRECTIONS
■ Heat the oil in a large frying pan over a medium heat and fry the breadcrumbs for 3 minutes, stirring, until golden and crisp. Season, stir in the parsley and set aside.
■ Bring a large pan of water to the boil and cook the spaghetti according to pack instructions. Drain (reserving 3 tbsp of the cooking water), then set aside.
■ Meanwhile, add the reserved sardine oil to the frying pan and heat over a low heat. Add the onion and chillies and fry for 8 minutes. Stir in the raisins and wine (if using) and sizzle for 1 minute, or until the liquid has almost evaporated.
■ Stir in the sardines and pine nuts (if using) and cook for 2 minutes to heat through. Add the lemon juice.
■ Add the pasta, the reserved cooking water and extra parsley. Cook for 1-2 minutes to warm through, then season. Divide between two plates and top with the parsley breadcrumbs and lemon zest.
Recipe and image courtesy of Tesco, realfood.tesco.com