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Sardine tomato pasta with gremolata
The recipe is high in omega-3 fatty acids from the sardines, which can be beneficial for lowering high cholesterol. Wholemeal pasta adds fiber, also helpful for cholesterol management.
Adapted from bbcgoodfood.com, by Ailsa Burt
Ingredients
- 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
Method
- 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 min timer
- 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.
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