Sardine and Olive Pasta
450g/1lb penne or fusilli pasta
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
1 x 125g/4oz can boneless, skinless sardine fillets, drained
50g/2oz/½ cup pitted black and green olives
salt and ground black pepper
chopped fresh parsley to garnish
1 Bring a large pan of lightly salted water to the boil and cook the pasta according to the pack instructions. Strain well, reserving a cupful of the cooking water.
2 Meanwhile, heat the oil in a large pan and fry the onion and garlic over a low heat for 10 minutes or until softened but not coloured. Add the tomatoes, then bring to the boil. Reduce the heat and simmer for 15 minutes until thickened. Stir in the sardines and olives.
3 Add the pasta to the sauce and toss well to combine.
4 Serve immediately in shallow bowls, sprinkled with plenty of chopped parsley.