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Sardine Spaghetti with Rocket
Rated 5.0 stars by 1 users
Author:
Rob Wells
Servings
4 servings
Prep Time
20 minutes
Calories
499
A delicious Sardine Spaghetti with Rocket recipe from the Dairy Diary.
Ingredients
-
Spaghetti 250-300g (9-11oz)
- Anchovy fillets in oil 50g can
- Olive oil 1 tbsp
-
Garlic 1-2 cloves, peeled and crushed
- Dried chilli flakes a pinch
- Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
- Sardines in olive oil 120g can
- Lemon 1, finely grated zest
-
Rocket 4 good handfuls (75g-110g/3-4oz)
Directions
Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
- Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper
- Flake sardines with a fork straight into pan and add oil
- Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.
Nutrition
Calories 499, Fat 21.8 grams, Saturated Fat 3.0 grams
