Sardine, tomato and olive pasta
Brilliant for a midweek meal, this punchy pasta dish uses heart-healthy oily fish with a mixture of popular deli foods – salami, olives and sun-dried tomatoes – for speed and convenience.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 300 g whole-wheat fusilli
- 2 105g cans sardines in oil drained
- 1 tsp extra virgin olive oil or oil from the tomatoes
- 8 thin slices salami cut into thin strips
- 1 398ml can artichoke hearts drained and quartered
- 8 sun-dried tomatoes drained and chopped
- 1 tbsp bottled capers rinsed
- 12 black olives pitted, rinsed
- 1 tsp red wine or sherry vinegar
- 12 large fresh basil leaves roughly torn
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Cook the pasta in a large pot of boiling water for 11-13 minutes, or according to the package instructions, until tender.
- Meanwhile, split each sardine in half lengthwise and remove the skins, if preferred. A few minutes before the pasta is cooked, heat the oil in a large, non-stick frying pan, add the salami strips and cook over a medium heat for a minute, until the fat from the salami starts to run. Stir in the artichokes, tomatoes, capers and olives, then sprinkle the vinegar over the top.
- Carefully place the sardine halves on top, then cover with a lid. Turn the heat to the lowest setting, so that the sardines warm through in the steam.
- Drain the pasta, reserving a few spoons of the cooking water, then add to the sardine mixture. Carefully toss together for 1-2 minutes until everything is piping hot. If the mixture seems dry, add a little of the pasta cooking water. Gently stir in the basil leaves, then serve right away.
Recipe Notes
Each serving: 22 g protein, 14.5 g fat of which 4 g saturates, 46 g carbohydrate, 12.5 g fibre, 414 Calories
