Tagliatelle with tinned sardines and frozen peas recipe

Updated at: Tue, 30 Jan 2024 14:05:10 GMT

Step 1

For an extra vegetable hit I often replace half the pasta with cabbage, cut the same thickness as the tagliatelle. When the pasta is nearly done, add the cabbage to the pan and boil for one minute. Drain and mix in the sardine sauce.

Step 2

Prep time 5 minutes

Step 3

Serves

Step 4

Drain the oil from the sardines into a small saucepan. Heat gently and stir in half the garlic, fennel seeds and chilli flakes. Cook for a few seconds then add the sardines, breaking them up with a wooden spoon. When hot through, stir in the peas and keep cooking until the peas have defrosted. Turn off the heat and keep to one side.

Step 5

Cook the pasta in a saucepan of well-salted boiling water according to the packet directions. When it is nearly done, ladle a little of the cooking water into the sardine pan, and turn the heat back on under it, stirring to make a sauce-like consistency.

Step 6

While the pasta is cooking, heat two tablepoons of olive oil in a small frying pan and add the breadcrumbs and the rest of the garlic, plus a pinch of salt. Cook until the crumbs are golden.

Step 7

Drain the pasta and mix with the sardine sauce. Grate over a little lemon zest if you have it. Serve hot with a little more olive oil trickled over, and a sprinkling of the golden crumbs.

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Delicious

Easy

Go-to

Spicy

Under 30 minutes