Sardine tomato pasta with gremolata

• wholemeal spaghetti↗75g g
• 1⁄2 x 120g can sardines

  in oil

• capers↗½ tbsp tbsp

  drained

• garlic cloves↗2

  crushed

• tomatoes↗2

  roughly chopped

• rocket↗30g g
• lemon↗½

  zested

• small handful of parsley↗

  finely chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.