- 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
Cook the pasta following pack instructions in a large pan of boiling salted water. Heat 1 tablespoon oil from the can of sardines in a non-stick frying pan over medium heat and sizzle the capers and half the garlic for 1-2 minutes until fragrant. Tip in the tomatoes and fry for 4-5 more minutes until softened and bursting. Stir in the sardines and rocket, tossing a few times to break up the fish and wilt the leaves. Season with salt and pepper.
For the gremolata, combine the lemon zest, parsley, and remaining garlic in a small bowl, and season with salt and pepper. Drain the pasta and top with the sardine sauce and gremolata.