100 g wholewheat spaghetti
2 large ripe tomatoes, finely chopped
1 red onion, very finely chopped
15 g pitted Kalamata olives, quartered
½ tsp finely chopped red chilli
zest and juice ½ lemon, to taste
4 tbsp shredded basil or 1 tsp chopped fresh oregano
2 x 120 g cans sardines in olive oil, drained, oil reserved (optional)
- Boil the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines either in the microwave or in a pan.
- Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with lemon juice, pepper, and a little oil from the can, if you like.