SW recipe: Mediterranean sardine spaghetti

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Ingredients:

100g dried spaghetti

low-calorie cooking spray

1 garlic clove

4 spring onions

1/2 tsp dried red chilli flakes

2 tbsp tomato purée

120g can sardines in tomato sauce

1 tbsp rinsed and drained capers

1 tbsp chopped gherkins

6 quartered cherry tomatoes

Fresh basil leaves

Method:

Cook 100g dried spaghetti according to the packet instructions. Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry 1 finely chopped garlic clove and 4 finely sliced spring onions for 1 minute. Add 1/2 tsp dried red chilli flakes, 2 tbsp tomato purée and 120g can sardines in tomato sauce, breaking them up roughly using a wooden spoon.

Heat for 2-3 minutes then stir in 1 tbsp rinsed and drained capers and 1 tbsp chopped gherkins. Drain the spaghetti, reserving 2 tbsp of the cooking water, and add to the sauce along with 6 quartered cherry tomatoes (stir in the reserved cooking water if the mixture is a little thick). Toss well to combine, garnish with fresh basil leaves and serve with a mixed salad.

 

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