80g/2¾oz dried spaghetti
1 x 120g/4oz tin sardines in olive oil
3tbsp breadcrumbs
1 shallot, sliced
1 long red chilli, deseeded and finely sliced
1tbsp capers, rinsed and drained
½ lemon
When I was little, I only knew of tinned sardines from Enid Blyton novels, in which they were inexplicably squashed onto slices of ginger cake and eaten at midnight feasts. Now, I wouldn’t be without them in my cupboard, and employ them frequently in this supper; the work of moments, and ideal for late arrivals home. There are weeks, either busy or lazy, when I end up eating it more than once.
Serves 1
1. Fill your biggest pot with water, and put it on to boil. I know it’s just you, but even a single serving of pasta needs room to move. Season the water – it should be as salty as the sea. When the water has reached a rolling boil, add the spaghetti, and cook until al dente.
2. Meanwhile, open the tin of sardines. Pour half of the oil into a frying pan, and warm through. Add the breadcrumbs (they’ll soak up all the oil), and stir until they are crunchy and golden. Tip into a bowl and set aside.
3. Tip the rest of the oil into the pan. Add the shallot, and cook until soft and translucent. Add the chilli, and stir.
4. Flake the sardines in the tin, and add them to the shallot and chilli. Stir through; keep a few fillets in larger chunks if you prefer. Stir in the capers.
5. Scoop out a mug of the pasta cooking water and set it aside. Drain the pasta, and then toss it into the pan of sardines. Add a splash of cooking water, and a squeeze of lemon juice, and stir over a low heat until combined.
6. Transfer to a bowl, and top with the breadcrumbs. Serve immediately.